Crispy Korean Tofu with Pickled Salad
PLEASE MAKE SURE YOU WASH THE FRESH FRUIT, VEGETABLES AND HERBS BEFORE YOU START.
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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 |
| Calories | 528kCal |
| Energy | 2210Kj |
| Protein | 24.8g |
| Fat, Total | 15g |
| – Saturated | 2.4g |
| Carbohydrates | 47.6g |
| – Sugars | 9.6g |
| Sodium | 206mg |
| Allergens |