Spicy Korean-Inspired Tofu Stew
with Black Sesame Rice
This Korean-inspired tofu stew will make you rethink any negative notions you may have about plant-based food! Even without meat, nothing beats a stew like this on a wintery night! Miso paste and soy sauce provide rich umami flavour; gochujang delivers a spicy-sweet and savoury profile; while fragrant sesame oil adds a nutty aroma.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
1 unit
Tofu
(Contains Soy)
¾ cup
Basmati Rice
4 tbsp
Gochujang
(Contains Soy, Wheat)
1 tbsp
Sesame Oil
(Contains Sesame)
20 mL
Miso Broth Concentrate
(Contains Soy)
2 tbsp
Ginger-Garlic Puree
1 tbsp
Soy Sauce
(Contains Soy, Sulphites, Wheat)
56 g
Baby Spinach
113 g
Mushrooms
2 unit
Green Onion
1 tbsp
Black Sesame Seeds
(Contains Sesame)
2 tbsp
All-Purpose Flour
(Contains Wheat)
Not included in your delivery
1 tbsp
Oil*
0.63 tsp
Salt*
0.13 tsp
Pepper*
½ tsp
Sugar*
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce. Add rice, 1 1/4 cups water and 1/4 tsp salt (dbl both for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.
Meanwhile, quarter mushrooms.Cut green onion whites into 1/2-inch pieces, then thinly slice remaining green onions.Pat tofu dry with paper towels, then cut into 1/2-inch pieces. Season with salt and pepper.
Heat a large pot over medium-high heat.When hot, add 1 tbsp oil (dbl for 4 ppl), then mushrooms. Cook, stirring occasionally, until softened slightly, 1-2 min. Season with salt and pepper.Add tofu and green onion whites. Cook, gently stirring occasionally, until tofu is golden, 2-3 min. (TIP: Add 1/2 tbsp oil [dbl for 4 ppl] if the pot is dry.) Add ginger-garlic puree. Cook, stirring constantly, until fragrant, 20 sec.
Remove the pot from heat. Stir in flour, gochujang and soy sauce until combined. Return the pot to medium-high. Cook, stirring often, until fragrant, 30 sec. Add 2 1/4 cups water (4 cups for 4 ppl), 1/2 tsp sugar and 1/4 tsp salt (dbl both for 4 ppl). Bring to a gentle boil, scraping up any bits that stick to the bottom of the pot.Once boiling, reduce heat to medium. Cook, stirring occasionally, until mushrooms are tender, 5-7 min.
Add spinach to stew. Stir until wilted, 1 min. Remove the pot from heat.Stir in miso broth concentrate and half the sesame oil until combined. (TIP: Adding sesame oil and miso off heat maintains their flavour impact!) Season with salt and pepper, to taste.
Add sesame seeds, half the remaining green onions and remaining sesame oil to the pot with rice, then fluff rice with a fork.Divide stew between bowls. Sprinkle remaining green onions over top.Serve rice in a bowl alongside. (TIP: To enjoy, we recommend dipping a spoonful of rice into your stew!)
