Korean Braised Tofu
with miso butter noodles, zucchini and pickled carrots
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
1 pièce(s)
Tofu
(Contient: Soya Peut contenir : Blé)
2 cs
Gochujang
(Contient: Soya, Blé Peut contenir : Crustacés, Oeuf, Poisson, Gluten, Lait, Moutarde, Sésame, Sulfites)
2 pièce(s)
Gousses d'ail
2 pièce(s)
Concentré de bouillon de miso
(Contient: Soya Peut contenir : Blé, Crustacés, Oeuf, Poisson, Gluten, Lait, Moutarde, Sésame, Sulfites)
2 pièce(s)
Oignon vert
1 cs
Sauce soya
(Contient: Soya, Blé, Sulfites Peut contenir : Blé, Crustacés, Oeuf, Poisson, Gluten, Lait, Moutarde, Sésame, Sulfites, Soya)
113 g
Champignons
2 pièce(s)
Bok choy de Shanghai
¾ tasse(s)
Riz au jasmin
(Peut contenir : Blé, Crustacés, Oeuf, Poisson, Lait, Moutarde, Sésame, Sulfites, Soya, Arachides, Noix)
56 g
Petits pois
11 g
Mélange d'épices asiatique au sésame
(Contient: Sésame Peut contenir : Blé, Lait, Moutarde, Sulfites, Soya, Arachides, Noix)
Pas inclus dans votre livraison
1 cc
Sucre*
2 cs
Huile*
⅓ cc
Sel*
0.13 cc
Poivre*
Ustensiles
Instructions
- 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.
