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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!
Ingredients: Tofu (non-GMO soybean, water, calcium sulfate, nigari) (soy) • Basmati rice • Thaw-friendly corn (corn, modified vinegar) • Carrots • Soy sauce (water, wheat, soybeans, salt, hydrolyzed soya protein, sugars (sugar, glucose solids, molasses, corn syrup solids), seasoning agents, caramel colour, licorice extract, modified cornstarch, citric acid, sodium benzoate, sodium propionate, potassium sorbate, alcohol) (soy, sulphites, wheat) • Gochujang (gochujang (water, tapioca syrup, brown rice, red pepper powder, salt, alcohol, garlic, onion), water, soy sauce (water, wheat, soybeans, salt, sodium benzoate), chili peppers, salt, vinegar, modified corn and/or potato starch, vegetable oil, paprika oleoresin, xanthan gum, acetic acid, citric acid, lactic acid, potassium sorbate, sodium benzoate, calcium disodium EDTA) (soy, wheat) • Green onion • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • Spinach • Sesame oil • Garlic.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
1 unit(s)
Tofu
(Contains Soy May contain Wheat)
2 tbsp
Soy Sauce
(Contains Wheat, Soy, Sulphites May contain Gluten, Sesame, Egg, Sulphites, Mustard, Milk, Crustaceans, Soy, Fish, Wheat, Tree nuts)
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 Wheat, Soy May contain Egg, Crustaceans, Fish, Milk, Gluten, Wheat, Tree nuts, Soy, Sulphites, Mustard, Sesame)
2 tbsp
Mayonnaise
(Contains Mustard, Egg May contain Crustaceans, Soy, Egg, Wheat, Gluten, Sesame, Milk, Fish, Tree nuts, Sulphites, Mustard)
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*
Nutrition Values
Utensils
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
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.