Quick Korean Tofu & Kimchi Rice Bowl

Name: Quick Korean Tofu & Kimchi Rice Bowl with Fried Egg & Sriracha Dressing
Total time: 15 min
Yield: 2
Cuisine: Korean
Ingredients: 1 Japanese Tofu; 1 sachet Sweet Soy Seasoning; 1 packet Microwavable Basmati Rice; 1 Carrot; 1 packet Sriracha; 1 packet Baby Spinach Leaves; 1 sachet Sesame Seeds; 1 Cucumber; Shredded Cabbage Mix; 1 packet Sesame Dressing; 2 piece egg; 1 drizzle olive oil; 1 tsp soy sauce

with Fried Egg & Sriracha Dressing

Get up to $200 off!

This week's new ingredient is Kimchi - a bold and tangy Korean staple, kimchi is naturally fermented, developing a deep umami flavour with a little spicy kick. Packed with probiotics, kimchi supports gut health and digestion, while adding a delicious crunch and burst of flavour to any dish!

Tags:

Veggie

Allergens:

Gluten

•Soy

•Wheat

•Eggs

•Sesame

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time15 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

Serving amount

Japanese Tofu

(Contains: Gluten, Soy, Wheat; May be present: Peanuts, Sesame.)

1 sachet

Sweet Soy Seasoning

1 packet

Microwavable Basmati Rice

Carrot

1 packet

Sriracha

1 packet

Baby Spinach Leaves

1 sachet

Sesame Seeds

Cucumber

Shredded Cabbage Mix

1 packet

Sesame Dressing

(Contains: Gluten, Soy, Wheat, Eggs, Sesame; May be present: Milk.)

Not included in your delivery

2 piece

egg

(Contains: Eggs;)

1 drizzle

olive oil

1 tsp

soy sauce

(Contains: Soy; May be present: Gluten.)

Nutritional Values

Calories621 kcal

Energy (kJ)2600 kJ

Fat32 g

of which saturates3.6 g

Carbohydrate52.9 g

of which sugars11.7 g

Dietary Fibre7.8 g

Protein29.5 g

Sodium2120 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

• Thinly slice carrot into sticks. Thinly slice cucumber into rounds. • Cut plain tofu (see ingredients) 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 medium-high heat with a drizzle of olive oil. • When the oil is hot, cook tofu, turning occasionally, 4-5 minutes. • Add sweet soy seasoning and cook, turning to coat, until fragrant, 1 minute.

• 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!