Tofu is given new life in these Korean-inspired bibimbap bowls. It's cubed, oven-baked and smothered in a sweet, savoury and spicy sauce, then served alongside a medley of veggies and topped with a gooey fried egg. Get ready for an epic dinner adventure!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
1 unit(s)
Tofu
(Contains Soy)
¾ cup
Jasmine Rice
4 tbsp
Soy Sauce Mirin Blend
(Contains Soy May contain Egg, Fish, Milk, Mustard, Sesame, Sulphites, Wheat, Crustaceans)
1 tbsp
Sesame Oil
(Contains Sesame)
2 tbsp
Gochujang
(Contains Soy, Wheat May contain Milk, Mustard, Sesame, Sulphites, Crustaceans, Egg, Fish)
200 g
Mixed Mushrooms
2 unit(s)
Green Onion
1 tbsp
Seasoned Rice Vinegar
(May contain Milk, Mustard, Sesame, Soy, Sulphites, Wheat, Egg, Fish)
2 tbsp
Ginger-Garlic Puree
(May contain Soy, Sulphites, Milk)
2 unit(s)
Egg
(Contains Egg)
4 tbsp
Spicy Mayo
(Contains Mustard, Egg May contain Sulphites, Wheat, Crustaceans, Fish, Milk, Sesame, Soy)
1 unit(s)
Mini Cucumber
¼ tsp
Sugar*
2.5 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*