Korean Tofu Bowl
with Fried Eggs and Tenderstem Broccoli
Enjoy the succulent crumbles! The tofu in this recipe will absorb all the wonderful flavours of the stir-fry sauce.
Cals 866 · Prot 61 · Carbs 94 · Fat 36
Vegetarian
Global Eats
30 min
Enjoy the succulent crumbles! The tofu in this recipe will absorb all the wonderful flavours of the stir-fry sauce.
Cals 866 · Prot 61 · Carbs 94 · Fat 36
Vegetarian
Global Eats
Ingredients
Tofu stir-fry
Firm tofu
9*
500 Grams
Ginger
30 Grams
Spring onion
40 Grams
Large red chilli
1 Piece
Sesame oil
3*9*
15 ML
Gochujang
9*
10 Grams
Garlic paste
10 Grams
Soy sauce
9*10*11*
30 ML
Brown sugar
8 Grams
Vegetable oil
1 Tbsp
Rice
Jasmine rice
150 Grams
Salt
0.5 Tsp
Water
300 ML
To serve
Tenderstem broccoli
150 Grams
Vegetable oil
1 Tbsp
Organic Eggs
5*
2 Piece
Sesame seeds
3*
10 Grams
Allergens
*9 Soya, *3 Sesame Seeds, *10 Wheat, *11 Gluten, *5 Eggs
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 3626 / 866 |
| Fats (g) | 35.8 |
| of which saturated (g) | 5.8 |
| Carbohydrates (g) | 94 |
| of which sugars (g) | 10.1 |
| Fibers (g) | 11.2 |
| Proteins (g) | 60.7 |
| Salt (g) | 3.6 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Boil rice
- Rinse the rice.
- Add the rice, a pinch of salt and the measured water to a pot with a lid.
- Bring to a boil over a high heat.
- Once boiling, reduce the heat to low and cover.
- Cook for 10-12 min (see step 4!) or until the water is absorbed and the rice is cooked.
2 Prep
- Meanwhile, peel and grate the ginger.
- Finely chop the spring onion.
- Finely slice the red chilli.
- Reserve some of the spring onion and chilli for garnish.
- In a small bowl, combine the sesame oil, gochujang paste (spicy!), garlic paste, soy sauce and brown sugar.
- Mix well.
- Set the stir-fry sauce aside.
Tip! You can peel the ginger using the edge of a spoon.
3 Crumble and fry
- Drain the tofu. Squeeze out as much liquid as possible.
- Heat a large pan over a medium-high heat with a drizzle of oil.
- Once hot, crumble the tofu into the pan.
- Fry for 8-10 min or until all the excess liquid has evaporated and the tofu crumble has started to brown.
- Add 0.5 Tbsp of the grated ginger, red chilli (spicy!), spring onion and the stir-fry sauce.
- Fry for 2 min further. Keep warm until serving.
Tip! Can't handle the heat? Go easy on the red chilli.
4 Steam broccoli
- Meanwhile, add the tenderstem broccoli on top of the rice for the last 5 min of its cooking time.
- If the stems are too long, chop each tenderstem broccoli in half.
- Cover with a lid so that the broccoli steams with the rice.
Tip! Did you know that broccoli contains as much calcium gram per gram as milk? It's also supercharged with vitamins A, C, and E, as well as many other antioxidants and fibre. Make sure not to overcook it or it will lose much of its goodness!
5 Fry eggs
- Meanwhile, heat a second large non-stick pan over medium heat with a drizzle of oil.
- Once hot, crack the eggs into the pan.
- Fry for 2-4 min or until done to your liking.
- For a set egg yolk, cover the pan with a lid.
6 Serve
- Serve the Korean Tofu Bowl with Fried Eggs and Tenderstem Broccoli on the rice.
- Garnish with the sesame seeds, and the reserved spring onion and red chilli (spicy!).
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