with pepper, onion and jasmine rice
A recipe conveniently customised just to your liking.
Allergens
Utensils
Tags
Bell Pepper
1 unit(s)
Onion
1 unit(s)
Tofu
180 grams
Jasmine Rice
150 grams
Garlic
2 unit(s)
Lime
1 unit(s)
Ketjap Manis
1 sachet(s)
Gochujang Paste
2 sachet(s)
Honey
2 sachet(s)
Sesame Seeds
10 grams
Ketchup
2 sachet(s)
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
- Rinse the rice to remove excess starch. Pour 300ml cold salted water (per 2P) into a medium pot with a tight-fitting lid.
- Stir in the rice and bring to the boil.
- Once boiling, lower the heat to medium, cover with the lid and cook for 12 mins.
- Remove the pot from the heat and keep covered for another 12 mins or until ready to serve (the rice will continue to cook in its own steam).
- Halve the bell pepper and discard the core and seeds. Chop into 2cm chunks.
- Halve, peel and chop the onion into 2cm chunks.
- Peel and grate the garlic (or use a garlic press).
- Chop the tofu into 2cm cubes.
- Place a pan over medium-high heat with a drizzle of oil.
- Once hot, add the tofu, bell pepper, garlic and onion to the pan and season with salt and pepper.
- Fry until the tofu is golden brown on the outside and the veg has softened, 6-8 mins.
- Meanwhile, quarter the lime.
- Once the tofu is cooked, remove from the heat and stir the ketjap manis, gochujang paste, honey and ketchup.
- Squeeze in the juice from one lime wedge (per 2P).
- Add a splash of water to loosen the sauce if necessary.
- Season to taste with salt, pepper and lime juice.
- Share the rice between your bowls.
- Serve the Korean style tofu stir-fry alongside.
- Sprinkle over the sesame seeds and serve with any remaining lime wedges for squeezing over.
2729
kJ
Energy (kJ)
652
kcal
Energy (kcal)
18.7
g
Fat
2.8
g
of which saturates
104.6
g
Carbohydrate
27.8
g
of which sugars
6.7
g
Dietary Fiber
27.4
g
Protein
0
mg
Cholesterol
3.13
g
Salt
