Spicy Tofu Bulgogi-Style Bowl
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Spicy Tofu Bulgogi-Style Bowl

Spicy Tofu Bulgogi-Style Bowl

with Steamed Rice and Sesame Bok Choy

Spice up your dinner routine with this fiery bulgogi-style bowl! Tender tofu, coated in a homemade gochujang sauce, is paired with crisp bok choy and sprinkled with sesame seeds. Forget take-out—this bowl is a bold and flavourful feast you can enjoy right at home!

Ingredients: Tofu (non-GMO soybean, water, calcium sulfate, nigari) (soy) • Bok choy • Jasmine rice • Soy sauce-mirin blend (salted mirin (glucose, fermented rice extract, water, salt), water, soy sauce (soybean, maltodextrin, salt), salt, natural flavour (autolyzed yeast), citric acid, potassium sorbate, sodium benzoate) (soy) • Gochujang (gochujang (water, tapioca syrup, brown rice, red pepper powder, salt, alcohol, garlic, onion), water, soy sauce (water, wheat, soybeans, salt, sodium benzoate), chili peppers, salt, vinegar, modified corn and/or potato starch, vegetable oil, paprika oleoresin, xanthan gum, acetic acid, citric acid, lactic acid, potassium sorbate, sodium benzoate, calcium disodium EDTA) (soy, wheat) • Sesame oil • Sesame seeds • Garlic salt (salt, garlic powder, silicon dioxide).

Tags:
Quick
Spicy
Veggie
Allergens:
Soy
Sesame
Wheat

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking Time8 minutes
DifficultyMedium

Ingredients

serving amount

1 unit(s)

Tofu

(Contains Soy May contain Wheat)

4 tbsp

Soy Sauce Mirin Blend

(Contains Soy May contain Soy, Wheat, Egg, Sulphites, Tree nuts, Mustard, Gluten, Crustaceans, Sesame, Milk, Fish)

1 tbsp

Sesame Oil

(Contains Sesame)

2 tbsp

Gochujang

(Contains Wheat, Soy May contain Egg, Crustaceans, Fish, Milk, Gluten, Wheat, Tree nuts, Soy, Sulphites, Mustard, Sesame)

¾ cup

Jasmine Rice

1 tsp

Garlic Salt

(May contain Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)

9 g

Sesame Seeds

(Contains Sesame)

2 unit(s)

Shanghai Bok Choy

Not included in your delivery

0.13 tsp

Salt*

0.13 tsp

Pepper*

2 tsp

Sugar*

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Nutrition Values

Calories630 kcal
Fat20 g
Saturated Fat3 g
Carbohydrate86 g
Sugar13 g
Dietary Fiber4 g
Protein24 g
Cholesterol0 mg
Sodium1800 mg
Trans Fat0 g
Potassium450 mg
Calcium650 mg
Iron5.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Strainer
Medium Pot
Measuring Spoons
Measuring Cups
Whisk
Small Bowl
Large Non-Stick Pan

Cooking Steps

Cook rice
1
  • Add 1 cup (2 cups) water and 1/8 (1/4 tsp) tsp salt to a medium pot. Cover and bring to a boil over high heat.
  • Meanwhile, using a strainer, rinse rice until water runs clear.
  • Add rice to the boiling water, then reduce heat to medium-low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. (NOTE: Reduce heat to low if water is boiling over.)
  • Remove from heat. Set aside, still covered.
Prep and make sauce
2
  • Meanwhile, cut bok choy into 1/2-inch pieces. (TIP: Rinse bok choy leaves to wash away any hidden dirt!)
  • Add soy sauce mirin blend, gochujang and 2 tsp (4 tsp) sugar to a small bowl, then whisk to combine. Set aside.
  • Pat tofu dry with paper towels.
  • Cut tofu in half parallel to the cutting board. (NOTE: You will have two square tofu steaks per block.) Using a fork, poke tofu all over.
  • Season with half the garlic salt and pepper.
Toast seeds and cook veggies
3
  • Heat a large non-stick pan over medium-high heat.
  • When hot, add sesame seeds to the dry pan. Toast, stirring often, until golden and fragrant, 3-4 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate.
  • Add half the sesame oil to the same pan, then the bok choy. Cook, stirring often, until tender-crisp, 2-3 min.
  • Season with salt and pepper.
  • Transfer bok choy to a plate, then cover to keep warm.
Cook tofu
4
  • Add remaining sesame oil and 1/2 tbsp (1 tbsp) oil to the same pan, then tofu. (NOTE: Cook tofu in 2 batches for 4 ppl, using 1/2 tbsp oil per batch.) Pan-fry until golden-brown, 3-4 min per side.
Add sauce
5
  • Reduce heat to medium, then add sauce mixture to the pan with tofu.
  • Cook, stirring often, until sauce thickens slightly, 1-2 min.
Finish and serve
6
  • Fluff rice with a fork, then stir in half the sesame seeds.
  • Slice tofu.
  • Divide rice between bowls.
  • Top with bok choy and tofu.
  • Drizzle over the sauce from the pan.
  • Sprinkle over remaining sesame seeds.
Modularity step (under step 2)
7

If you've opted to get tofu, pat tofu dry with paper towels. Cut tofu in half, parallel to the cutting board. (NOTE: You will have two square tofu steaks per block.) Using a fork, poke tofu all over. Season tofu in the same way the recipe instructs you to season the chicken breasts.

Modularity step (under step 4)
8

Add remaining sesame oil and 1/2 tbsp (1 tbsp) oil to the same pan, then tofu. (NOTE: Cook tofu in 2 batches for 4 ppl, using 1/2 tbsp oil per batch.) Pan-fry until golden-brown, 3-4 min per side.