[NID] [Superquick] Korean Tofu & Kimchi Rice Bowl
with Fried Egg & Sriracha Dressing
- Gluten
- Soy
- Wheat
- Sesame
- Eggs
- May contain traces of allergens
- Peanuts
- Sesame
- Soy
- Almond
- Brazil nut
- Cashew
- Gluten
- Hazelnut
- Macadamia
- Milk
- Pecan
- Pine nut
- Pistachio
- Walnut
- Wheat
Ingredients
1
Japanese Tofu
(Contains: Gluten, Soy, Wheat May be present: Peanuts, Sesame.)
1 packet
Microwavable Basmati Rice
1 packet
Sriracha
(May be present: Soy.)
1 sachet
Sesame Seeds
(Contains: Sesame May be present: Peanuts, Soy, Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Pecan, Pine nut, Pistachio, Walnut, Wheat.)
1 packet
Baby Spinach Leaves
1 packet
Sesame Dressing
(Contains: Gluten, Soy, Wheat, Sesame, Eggs May be present: Milk.)
1 sachet
Sweet Soy Seasoning
(Contains: Gluten, Soy, Wheat, Sesame)
1 packet
plant-based kimchi
1
Cucumber
1
Carrot
Cooking Steps
• Thinly slice carrot into sticks. Thinly slice cucumber into rounds. Cut Japanese tofu into 2cm chunks. • In a small bowl, combine sriracha, sesame dressing and the soy sauce. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • When oil is hot, crack the eggs into the pan. Cook until egg whites are firm and yolks are cooked to your liking, 4-5 minutes. Season with salt and pepper and transfer to a plate. Cover to keep warm.
• While egg is frying, add carrot and a splash of water to a microwave-safe bowl, then cover with a damp paper towel. • Microwave carrot on high until just tender, 2-3 minutes. • Drain carrot, then return to the bowl. Add baby spinach leaves, tossing to coat. Season and cover to keep warm.
• Microwave basmati rice until steaming, 2-3 minutes. • Meanwhile, return frying pan to high heat with a drizzle of olive oil. • Cook tofu and a pinch of sweet soy seasoning, tossing until browned, 3-4 minutes.
• Divide rice, steamed veggies, cucumber, Korean tofu and plant-based kimchi between bowls. • Top with fried egg and drizzle over sriracha dressing. Garnish with sesame seeds. Enjoy!
