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Crispy Korean tofu with pickled salad (GF)

PLEASE MAKE SURE YOU WASH THE FRESH FRUIT, VEGETABLES AND HERBS BEFORE YOU START.

COOKING TIME
30 Mins

DIFFICULTY

INGREDIENTS 2p 4p
Rice 1 cup 2 cups
Tofu 225 gr 450 gr
Red cabbage 1/8 ¼
Red onion 1/2 1
Green apple 1 2
Chilli 1/2 1
Lime 1 2
Garlic 1 clove 2 cloves
Tomato paste 1 tbsp 2 tbsp
Gochujang paste 1 tbsp 2 tbsp
Mixed sesame seeds 1 tbsp 2 tbsp
Corn flour 1.5 tbsp 3 tbsp
*Sirup (maple, agave) 1 tbsp 2 tbsp
*Oil 1 tbsp 2 tbsp
*Soy sauce 1 tbsp 2 tbsp
*Vinegar (rice, apple, white) 2 tbsp 4 tbsp
*Sugar 1 tsp 2 tsp

* PRODUCTS ARE PANTRY ITEMS AND ARE NOT INCLUDED IN THE BOX NEITHER ARE SALT AND PEPPER

  Nutrition per 100 Grams

  Energy 560Kj
  Protein 6.8g
  Fat, Total 4g
  –  Saturated 0.6g
  Carbohydrates 14.6g
  – Sugars 3.6g
  Sodium 106g
  Allergens Soy and Sesame

TOOLS: Fry pan, saucepan, 3 mixing bowls, spatula, paper towel, grater

METHOD

1

PREP & PICKLE                 

Finely slice red cabbage and chilli (keeping or removing seeds based on heat preference), chop onion in half and thinly slice ● combine all in a bowl with half of the lime juice, salt, sugar and 1 (2) tbsp of vinegar ● mix well and set aside to pickle

2

COOK                                 

Place rice in a saucepan and add 1.5 cups of water per cup of rice ● cover, bring to the boil, reduce to low and simmer for 15 minutes ● remove from heat and let rest for 5 minutes with lid on ● fluff with a fork

3

PREP & MIX                         

Slice tofu in 1.5cm cubes ● dry with paper towel ● finely grate apple (skin on) ● finely chop garlic ● place in a bowl: maple syrup, soy sauce sesame seeds, 1 (2) tbsp of vinegar, gochujang paste, tomato paste, grated apple, chopped garlic and ¼ (½) cup of water ● mix sauce well

4

COAT & FRY                      

Place corn flour and tofu in a bowl, coat well ● heat fry pan with 1 (2) tbsp of oil on medium heat ● when hot add tofu and cook until crispy (7-8 mins) turning regularly ● add sauce and turn to low ● mix well and let the sauce heat through ● add extra water if sauce gets too thick

5

SERVE                                   

Slice remaining lime in wedges ● taste the tofu sauce and add salt if needed ● place rice in a bowl ● top rice with the tofu and sauce ● place pickled salad on the rice and finish of with a lime wedge

Attention customers with food allergies. Our products may contain traces of allergens, such as wheat, soybeans, tree nuts, peanuts, or wheat.