Tofu Bulgogi-Style Bowls
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Tofu Bulgogi-Style Bowls

Tofu Bulgogi-Style Bowls

with Buttered Rice, Corn and Gochujang Mayo

Buttered corn and rice serve as the base for delicious, savoury flavours in this family-friendly tofu dish! A dollop of gochujang mayo—for those who can handle a little spice—adds the perfect amount of sweet heat to every bite!

Tags:
Optional Spice
Quick
Veggie
Allergens:
Soy
Wheat
Sesame
Egg
Mustard
Milk

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking Time5 minutes
DifficultyMedium

Ingredients

serving amount

1 unit(s)

Tofu

(Contains Soy)

2 tbsp

Soy Sauce

(Contains Soy, Wheat May contain Crustaceans, Egg, Fish, Milk, Mustard, Sesame, Sulphites)

1 tbsp

Sesame Oil

(Contains Sesame)

2 unit(s)

Green Onion

56 g

Carrot, julienned

1 unit(s)

Garlic, cloves

113 g

Corn Kernels

¾ cup

Basmati Rice

2 tbsp

Gochujang

(Contains Soy, Wheat May contain Milk, Mustard, Sesame, Sulphites, Crustaceans, Egg, Fish)

2 tbsp

Mayonnaise

(Contains Egg, Mustard May contain Wheat, Crustaceans, Fish, Mustard, Sesame, Soy, Milk, Sulphites, Egg)

28 g

Baby Spinach

Not included in your delivery

0.13 tsp

Pepper*

0.31 tsp

Salt*

2 tbsp

Unsalted Butter*

(Contains Milk)

1 tsp

Sugar*

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Nutrition Values

Calories750 kcal
Fat29 g
Saturated Fat10 g
Carbohydrate93 g
Sugar14 g
Dietary Fiber6 g
Protein26 g
Cholesterol40 mg
Sodium1140 mg
Trans Fat0.5 g
Potassium650 mg
Calcium600 mg
Iron5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Medium Pot
Measuring Spoons
Measuring Cups
Small Bowl
Large Non-Stick Pan

Instructions

Cook rice and corn
1
  • Add rice, 1 1/4 cups (2 1/2 cups) water and 1/4 tsp (1/2 tsp) salt to a medium pot.
  • Bring to a boil over high heat.
  • Once boiling, stir in corn, then return to a boil. Reduce heat to low.
  • Cover and cook until rice is tender and liquid is absorbed, 12-14 min.
  • Remove from heat. Set aside, still covered.
Prep
2
  • Meanwhile, thinly slice green onions, keeping white and green parts separate.
  • Peel, then mince or grate garlic.
  • Add mayo and half the gochujang (use all for 4 ppl) to a small bowl. Season with salt, to taste, then stir to combine.
Start bulgogi
3
  • Pat tofu dry with paper towels, then crumble into pea-sized pieces.
  • Heat a large non-stick pan over medium-high heat.
  • When the pan is hot, add sesame oil, then tofu. 
  • Cook, stirring occasionally, until tofu is golden-brown all over, 6-7 min.
Finish bulgogi
4
  • Add carrots, green onion whites and garlic to the pan with tofu.
  • Cook, stirring occasionally, until carrots soften slightly, 2-3 min.
  • Add soy sauce, 1 tsp (2 tsp) sugar, 1/3 cup (2/3 cup) water and spinach.
  • Cook, stirring often, until spinach wilts and half the liquid is absorbed, 2-3 min.
  • Season with pepper.
Finish rice and serve
5
  • Add 2 tbsp (4 tbsp) butter to the pot with rice and corn. Stir until butter melts. Season with pepper, to taste.
  • Divide buttered rice and corn between bowls. Top with bulgogi.
  • Sprinkle remaining green onions over top.
  • Dollop with gochujang mayo, if desired.
6

If you've opted to get tofu, pat tofu dry with paper towels, then crumble into pea-sized pieces. Cook it in the same way the recipe instructs you to cook the beef and pork mix, until golden-brown all over, 6-7 min. Disregard instructions to drain excess fat.