with Tenderstem® Broccoli and Pickled Carrot Ribbons
A popular Korean condiment, bulgogi sauce has a sweet and smoky flavour, thanks to its mix of black bean puree, brown sugar and pear puree. Here, we're using tofu to absorb all the delicious flavours of the bulgogi.
Allergens
Utensils
Tags
Jasmine Rice
150 grams
Carrot
1 unit(s)
Rice Vinegar
15 milliliter(s)
Tenderstem® Broccoli
80 grams
Garlic Clove
1 unit(s)
Firm Tofu
280 grams
Indonesian Style Spice Mix
1 sachet(s)
Bulgogi Sauce
150 grams
Sambal Paste
15 grams
Soy Sauce
10 milliliter(s)
Water for the Rice
300 milliliter(s)
Sugar for the Pickle
0.5 tsp
Plain Flour
1 tbsp
Salt
0.25 tsp
Water for the Sauce
50 milliliter(s)
Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice and ¼ tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.
Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Meanwhile, trim and peel the carrot. Use the peeler to peel long ribbons down the length of the carrot, stopping at the core.
In a medium bowl, combine the rice vinegar, sugar for the pickle (see pantry for amount) and a pinch of salt and pepper.
Add the carrot ribbons, toss to coat, then set aside to pickle.
Halve the broccoli widthways. Peel and grate the garlic (or use a garlic press).
Heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the Tenderstem® and stir-fry for 2-3 mins.
Add the garlic and cook until fragrant, 30 secs, then add a splash of water. Cover with a lid (or foil) and allow to cook until tender, 4-6 mins more. Season with salt and pepper.
Transfer to a bowl and cover to keep warm.
Drain the tofu and throughly pat dry with kitchen paper. Tear into 3cm chunks.
In a medium bowl, combine the Indonesian style spice mix, plain flour and salt (see pantry for both amounts). Add the tofu chunks and toss to coat.
Heat a drizzle of oil in the (now empty) frying pan on medium-high heat.
Once hot, fry the tofu until golden and crispy, 8-10 mins. Turn frequently to ensure it doesn't burn.
When the tofu is crispy, pour in the bulgogi sauce, sambal paste (add less if you'd prefer things milder), half the soy sauce and the water for the sauce (see pantry for amount).
Stir to combine, bring to the boil and simmer until thickened slightly, 1-2 mins. Remove from the heat.
When everything's ready, fluff up the rice with a fork and stir through the remaining soy sauce.
Share the rice between your bowls.
Top with the bulgogi tofu, garlic broccoli and pickled carrot in separate sections.
2825
kJ
Energy (kJ)
675
kcal
Energy (kcal)
15.8
g
Fat
2.2
g
of which saturates
97
g
Carbohydrate
26.7
g
of which sugars
8.2
g
Dietary Fibre
33.3
g
Protein
3.2
g
Salt
