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Spicy Korean BBQ Tofu Bowl

Spicy Korean BBQ Tofu Bowl

with Charred Pineapple and Zucchini

Veggie
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This dish is all about crispy, sizzling tofu sprinkled with the nuttiness of sesame seeds. A scorching broil is what your tofu needs to add a perfect smokiness to all that lovely flavour.

Allergens:Soy/SojaWheat/BléSesame/SésameSulphites/SulfiteMustard/Moutarde
Preparation Time30 minutes
Cooking difficultyLevel 2
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

250 g

Extra-Firm Tofu

(ContainsSoy/Soja)

1 tbsp

Gochujang

(ContainsSoy/Soja, Wheat/Blé)

1 tbsp

Sesame Oil

(ContainsSesame/Sésame)

2 tsp

Moo Shu Spice Blend

¾ cup

Sprouted Brown Rice

95 g

Pineapple

200 g

Zucchini

1 tbsp

Soy Sauce

(ContainsSoy/Soja, Wheat/Blé, Sulphites/Sulfite)

113 g

Red Onion

1 tbsp

Black Sesame Seeds

(ContainsSesame/Sésame)

56 g

BBQ Sauce

(ContainsSulphites/Sulfite, Mustard/Moutarde)

Not included in your delivery

½ tsp

Sugar*

½ tbsp

Oil*

¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
Calories740 kcal
Fat27 g
Saturated Fat3 g
Carbohydrate98 g
Sugar24 g
Dietary Fiber7 g
Protein28 g
Sodium1050 mg
Utensils
Utensilsarrow down iconarrow down icon
Measuring Cups
Medium Pot
Strainer
Large Bowl
Whisk
Baking Sheet
Paper Towel
Small Bowl
Large Non-Stick Pan
Measuring Spoons
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat your broiler to high and wash and dry all produce. Using a strainer, rinse rice. Combine rice with 1 1/4 cups water (dbl for 4 ppl) in a medium pot. Cover and bring to a boil over high heat. Once boiling, reduce heat to medium-low. Cook, still covered, until rice is tender, 25-26 min. Remove pot from heat and let stand covered until liquid is absorbed.

2

While rice cooks, cut zucchini into 1/2-inch thick half-moons. Cut pineapple into 1/2-inch slices. Peel, then cut onion into 1/2-inch slices. Whisk together gochujang, soy sauce, BBQ sauce, half the Moo Shu spice blend, half the sesame oil and 2 tbsp water (dbl for 4 ppl) in a large bowl.

3

Roughly tear or cut tofu into 1-inch pieces. Squeeze tofu dry with paper towels. Toss tofu with remaining Moo Shu spice blend and 1/2 tbsp oil (dbl for 4 ppl) on a baking sheet. Season with salt and pepper. Broil in middle of oven, stirring halfway through cooking, until golden-brown, 9-10 min. Transfer tofu to the large bowl with Korean BBQ sauce and toss to coat.

4

Heat a large non-stick pan over medium heat. When hot, add sesame seeds to the dry pan. Toast, stirring occasionally, until toasted, 4-5 min. (TIP: Keep your eye on them so they don't burn!) When sesame seeds are toasted, transfer to a small bowl. Set aside.

5

Using the same pan, increase heat to medium-high. Add remaining sesame oil, then zucchini and onions. Season with salt and pepper. Cook, stirring occasionally, until tender-crisp, 4-5 min. Transfer to a plate and cover to keep warm. Add pineapple and 1/2 tsp sugar (dbl for 4 ppl) to the same pan. Cook, stirring often, until tender and golden, 2-3 min. Set aside.

6

Fluff the rice with a fork, then stir in half the sesame seeds and season with salt. Divide rice between bowls. Top with tofu, pineapple and veggies. Drizzle over any remaining Korean BBQ sauce from the bowl. Sprinkle over remaining sesame seeds.