Korean Braised Tofu
with Miso Pea Rice, Bok Choy and Mushrooms
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit(s)
Tofu
(Contains: Soy May contain traces of: Wheat)
2 tbsp
Gochujang
(Contains: Soy, Wheat May contain traces of: Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Sesame, Sulphites)
2 unit(s)
Garlic, cloves
2 unit(s)
Miso Broth Concentrate
(Contains: Soy May contain traces of: Wheat, Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Sesame, Sulphites)
2 unit(s)
Green Onion
1 tbsp
Soy Sauce
(Contains: Soy, Wheat, Sulphites May contain traces of: Wheat, Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Sesame, Sulphites, Soy)
113 g
Mushrooms
2 unit(s)
Shanghai Bok Choy
¾ cup
Jasmine Rice
(May contain traces of: Wheat, Crustaceans, Egg, Fish, Milk, Mustard, Sesame, Sulphites, Soy, Peanuts, Tree nuts)
56 g
Green Peas
11 g
Asian Sesame Blend
(Contains: Sesame May contain traces of: Wheat, Milk, Mustard, Sulphites, Soy, Peanuts, Tree nuts)
Not included in your delivery
1 tsp
Sugar*
2 tbsp
Oil*
â…“ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, add 1 1/4 cups (2 1/2 cups) water and miso broth concentrate a medium pot. Cover and bring to a boil over high.
Wash and dry all produce. - Using a strainer, rinse rice until water runs clear.
- To the boiling water, stir in rice, then reduce heat to low. Cover and cook for 5-7 min.
- Add peas, cover and cook for 7-9 until rice is tender and water is absorbed. Remove from heat. Set aside, still covered.
- Peel, then mince or grate garlic.
- Thinly slice green onion.
- Thinly slice mushrooms.
- Cut bok choy into 1/2-inch pieces. Rinse bok choy leaves to wash away any dirt.
- In a small bowl, add gochujang, 1 tsp (2 tsp) sugar, soy sauce, Asian Sesame Blend, 1/4 cup (1/2 cup) water and half the garlic. Mix to combine.
- Pat tofu thoroughly dry with paper towels, then cut into 1/2-inch pieces. Season with salt and pepper.
- In a large non-stick pan, heat 1 tbsp oil over medium-high. When hot, add tofu. (NOTE: For 4 servings, cook tofu in 2 batches, using 1 tbsp oil per batch.) Pan-fry for 6-8 min, turning cubes occasionally, until crispy and golden all over.
- Reduce heat to medium, add gochujang sauce, cook for 1-2 min, until thickened slightly.
- Remove pan from heat.
- Meanwhile, heat 1 tbsp (2 tbsp) oil in a medium non-stick pan over medium-high. When hot, add mushrooms, garlic and bok choy. Cook for 5-7 min, stirring occasionally, until softened. Season with salt and pepper.
- Remove from heat.
- Season with salt, add half the green onions then fluff rice with a fork.
- Divide rice, veggies and tofu between bowls.
- Spoon remaining sauce in pan over tofu.
- Sprinkle remaining green onions over top.
