Spicy Tofu Kimchi Jjigae
with Baby Bok Choy & Sesame Rice
Cooking time
20 minutes
Servings
2/4
Calories
730 /serving
All the warming benefits of a hot and spicy Korean stew in a meatless midweek supper. It takes just 20 minutes for bite-size tofu and bok choy to soak up the tingling sensations of kimchi and gochujang, and for long-grain jasmine rice to absorb a toasty taste of sesame.
We will send you:
- 340g Baby bok choy
- 2 Garlic cloves
- 1 Block of tofu (non-GMO)
- 1 Scallion
- 160g Jasmine rice
- 33g Organic kimchi
- 15ml Toasted sesame oil
- 15g Gochujang
- 30ml Vegetable demi-glace
- 9g Black & white sesame seeds
Contains: Sesame • Soy • Sulphites • Wheat
You will need:
Oil
Salt & pepper (S&P)
2 Medium pots
Total Fat
28 g
Saturated Fat
4 g
Sodium
380 mg
Total Carb
83 g
Sugars
6 g
Protein
38 g
Fibre
7 g
Preparation
Cook the rice
- In a medium pot, combine the rice, 1 ½ cups water (double for 4 portions) and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 14 to 16 min., until the rice is tender and the water has been absorbed.
- Remove from the heat and add ½ the sesame oil. Let sit, covered, for 5 min. Fluff the rice.
Mise en place
- Meanwhile, mince the garlic.
- Pat the tofu dry; break into small bite-size pieces.
- Remove the root ends of the bok choy; cut crosswise into 2-inch pieces.
- Thinly slice the scallion crosswise, separating the white bottom and green top.
- Finely chop the kimchi.
Start the jjigae
- In a second medium pot, heat a drizzle of oil on medium-high.
- Add the garlic, white bottom of the scallion and gochujang (add ½ for medium spicy).
- Sauté, 1 to 2 min., until fragrant.
- Add the kimchi and sauté, 1 to 2 min., until warmed through.
Finish the jjigae
- To the pot, add the tofu, bok choy, demi-glace, 2 ½ cups water (double for 4 portions) and S&P; bring to a boil.
- Reduce to a simmer and cook, partially covered, 5 to 7 min., until the tofu is warmed through and the bok choy is tender; season with S&P.
Plate your dish
- Divide the rice between your bowls.
- Top with the jjigae.
- Garnish with the green top of the scallion, sesame seeds and remaining sesame oil. Bon appétit!
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