Crispy Korean Tofu with Pickled Salad
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
| Nutritional Information | Per Serve |
| Energy | 560Kj |
| Protein | 6.8g |
| Fat, Total | 4g |
| – Saturated | 0.6g |
| Carbohydrates | 14.6g |
| – Sugars | 3.6g |
| Sodium | 106mg |
| Allergens |
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.