Quick Tofu-Mushroom Bibimbap
with Rainbow Edamame Slaw
Cooking time
15 minutes
Servings
4
Calories
490 /serving
These Korean rice bowls are full of rewards. Kids will like nifty grated tofu and mushrooms in a sweet-salty sauce, and a slaw offering nibbles of edamame. Adults will like that most ingredients are pre-sliced or pre-cooked to save time and effort.
We will send you:
- 1 Block of tofu (non-GMO)
- 300g Coleslaw mix
- 225g Sliced mushrooms
- 30ml Ginger-garlic purée
- 454g Pre-cooked jasmine rice
- 120ml Sweet soy sauce
- 60ml Rice vinegar
- 150g Edamame (or green peas)
- 12g Mellow Sesame spices (brown sugar, white sesame, garlic, canola oil, sea salt, ginger, paprika flavour, black pepper, cellulose)
Contains: Sesame • Soy • Sulphites • Wheat
You will need:
Grater
Large pan
Medium pan
Microwave
Oil
Salt & pepper (S&P)
Total Fat
13 g
Saturated Fat
2 g
Sodium
730 mg
Total Carb
72 g
Sugars
29 g
Protein
23 g
Fibre
5 g
Preparation
Cook the mushrooms & tofu
- Grate the tofu.
- In a large pan, heat a thin layer of oil on medium.
- Add the mushrooms and ginger-garlic purée. Sauté, 2 to 3 min., until beginning to brown.
- Add the tofu, all but a pinch of the spices and black pepper.
- Cook, stirring often, 6 to 8 min., until beginning to brown.
- Add all but 1 tbsp of the soy sauce, ½ the vinegar and 2 tbsp water
- Cook, stirring often, 1 to 2 min., until combined.
Warm the edamame
- Meanwhile, in a medium pan, heat a drizzle of oil on medium.
- Add the edamame and sauté, 1 to 2 min., until warmed through; season with S&P.
Warm the rice
- Poke small holes in the bags of rice.
- Microwave one at a time, 1 to 1 ½ min., until heated through.
- Transfer to a bowl; season with a pinch of salt.
Make the slaw
- Meanwhile, in a large bowl, combine the edamame, coleslaw, remaining soy sauce, vinegar and spices, a drizzle of oil and S&P.
Plate your dish
- Divide the rice between your bowls.
- Top with the tofu, mushrooms and slaw. Bon appétit!
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