The protein cooking time listed in this recipe has been updated.
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Korean-style Sticky Tofu with Veggie Fried Rice & Spring Onions
It's sticky, sweet and absolutely irresistible. You'll drizzle crispy cubes of tofu in a delicious chilli sauce. Pack some punch into fried rice with plenty of ginger and garlic. Then, layer it all up with vibrant carrot, tenderstem broccoli, pepper and spring onions.
High protein
1/3 daily fibre
5 plants
Low sat fat
Serving size
Ingredients
- 2 tbsp maple syrup (use half) (maple syrup(100%))
- 250g steamed brown basmati rice (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 1 pepper
- 180g Tenderstem broccoli
- 1 carrot
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 2 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 4 tbsp gochujang paste (Soya) (Fermented Red Jalapeno (Red Jalapeno Chilli Peppers, Salt), Coconut Palm Sugar, Tomato Paste, Tamari Sauce (Water, Soybeans, Salt, Spirit vinegar), Maple Syrup, Rapeseed Oil, Garlic Puree, Ginger Puree, Spirit Vinegar, Salt)
- 280g tofu (Soya) (Tofu (Water, Soya Beans, Nigari))
- 1 tbsp cornflour
- 2 spring onion
Nutritional Information
Calories: 615
Protein: 34g
Carbs: 63g
Fat: 24g
Ingredients
- 2 tbsp maple syrup (use a quarter) (maple syrup(100%))
- 180g Tenderstem broccoli (use half)
- 4 tsp ginger & garlic paste (use half) (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 280g tofu (use half) (Soya) (Tofu (Water, Soya Beans, Nigari))
- 2 spring onion
- 2 tbsp tamari (use half) (Soya) (water, soybeans, salt, spirit vinegar)
- 4 tbsp gochujang paste (use half) (Soya) (Fermented Red Jalapeno (Red Jalapeno Chilli Peppers, Salt), Coconut Palm Sugar, Tomato Paste, Tamari Sauce (Water, Soybeans, Salt, Spirit vinegar), Maple Syrup, Rapeseed Oil, Garlic Puree, Ginger Puree, Spirit Vinegar, Salt)
- 250g steamed brown basmati rice (use half) (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 1 pepper (use half)
- 1 carrot (use half)
- 1 tbsp cornflour (use half)
Nutritional Information
Calories: 619
Protein: 34g
Carbs: 64g
Fat: 24g
Korean-style Sticky Tofu with Veggie Fried Rice & Spring Onions
It's sticky, sweet and absolutely irresistible. You'll drizzle crispy cubes of tofu in a delicious chilli sauce. Pack some punch into fried rice with plenty of ginger and garlic. Then, layer it all up with vibrant carrot, tenderstem broccoli, pepper and spring onions.
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Cooking Instructions
Before you start
- Pull out a large frying pan, a medium frying pan, a medium bowl, a small bowl & a grater
Get started
- Thinly slice the spring onion greens, then slice the whites into 2cm pieces
- Drain the tofu, pat dry with paper towel and cut into 2cm cubes
- In the medium bowl, toss the tofu with the cornflour and a pinch of salt
- Heat the medium frying pan with 1 tsp oil on medium-high heat. Once hot, add the tofu and spring onion whites and cook for 6-8 mins, until golden
Add the sauce
- In the small bowl, combine the gochujang, the half pack of maple syrup, half the tamari, half the ginger & garlic paste and 2 tbsp water (1 tbsp water for 1 person)
- Add the sauce to the tofu pan and cook for 2-4 mins, until the sauce thickens and the tofu is coated
Make the veggie fried rice
- Meanwhile, coarsely grate the carrot. Trim and cut the broccoli into thirds. Thinly slice the pepper
- Heat the large frying pan with 1 tsp oil on high heat. Once hot, add the broccoli, carrot and pepper and cook for 5-6 mins, until softened
- Add the rice and the remaining tamari and ginger & garlic paste. Add a splash of water and break up the rice with a wooden spoon. Cook for 2-3 mins, until piping hot. Season to taste with salt and pepper
Plate up
- Share the veggie fried rice between bowls, topped with the sticky tofu. Garnish with the spring onion greens
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