Spicy Korean Braised Tofu Bowls
with Ginger-Garlic Asian Greens
Cooking time
25 minutes
Servings
2/4
Calories
700 /serving
The technique of searing and then simmering the tofu lets these vibrant flavours sink in: ponzu, fiery gochujang and a sweet drizzle of honey work together to keep things saucy. With fluffy jasmine rice and quickly sautéed Asian greens, your Seoul bowls are ready.
We will send you:
- 1 Block of tofu (non-GMO)
- 2 Garlic cloves
- 1 Scallion
- 225g Asian greens (yu choy or gai lan)
- 20g Ginger
- 45ml Ponzu lime sauce
- 15g Gochujang
- 160g Jasmine rice
- 7g Honey
Contains: Soy • Sulphites • Wheat
You will need:
Grater
Large pan
Medium pot
Oil
Peeler
Whisk
Salt
Total Fat
22 g
Saturated Fat
3 g
Sodium
730 mg
Total Carb
87 g
Sugars
10 g
Protein
36 g
Fibre
6 g
Preparation
Cook the rice
- In a medium pot, combine the rice, 1 ½ cups water (double for 4 portions) and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 14 to 16 min., until the rice is tender and the water has been absorbed.
- Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Mise en place
- Meanwhile, mince the garlic.
- Peel and grate the ginger.
- Remove the bottom inch of the gai lan stems; roughly chop the leaves and stems.
- Thinly slice the scallion crosswise, separating the white bottom and green top.
- Pat the tofu dry; cut crosswise into ½ inch pieces. Halve diagonally to create triangles.
Sauté the gai lan
- In a large pan, heat a drizzle of oil on medium-high.
- Add ½ the ginger and ½ the garlic. Sauté, 30 sec. to 1 min., until fragrant.
- Add the gai lan and sauté, 2 to 4 min., until beginning to soften.
- Transfer to a plate and reserve the pan.
Make the sauce
- Meanwhile, in a small bowl, whisk the ponzu, gochujang, honey and ½ cup water (double for 4 portions).
Cook & coat the tofu
- In the reserved pan, heat a drizzle of oil on medium-high.
- Add the tofu and cook, 3 to 4 min. on one side, until beginning to brown.
- Flip and add the white bottom of the scallion, and remaining garlic and ginger.
- Sauté, 30 sec. to 1 min., until fragrant.
- Add the sauce and cook, spooning the sauce over the tofu, 3 to 4 min., until slightly thickened.
Plate your dish
- Divide the rice between your bowls.
- Top with the gai lan and tofu.
- Spoon any remaining sauce over the tofu.
- Garnish with the green top of the scallion. Bon appétit!
