Spicy BBQ Tofu & Asian Green Bowls
with Kimchi-Daikon Slaw
Cooking time
25 minutes
Servings
2/4
Calories
820 /serving
Tofu on the Q, why not? We’re thinking hot night, hot grill, hot spice. Set these strips on sizzle mode with a sprinkling of sesame seeds laced with gochugaru for some Korean kick, and then coat them with a hoisin and lime glaze. They’re clearly calling for a bed of rice, warm and fluffy, and some Asian greens, wilted yet still crisp. And their not-so-secret wish: a sharp kimchi and daikon slaw on the side.
We will send you:
- 225g Asian greens (yu choy or gai lan)
- 200g Matchstick daikon
- 2 Scallions
- 1 Lime
- 1 Block of tofu (non-GMO)
- 100g Edamame (or green peas)
- 33g Kimchi
- 160g White rice
- 60ml Hoisin sauce
- 12.5g Sweet & Spicy Sesame spices (sea salt, brown sugar, gochugaru, white sesame seeds, garlic, sunflower oil, ginger, black pepper)
Contains: Sesame, Soy, Wheat
You will need:
Medium pot
Oil
Salt & pepper (S&P)
BBQ (or grill pan)
Basting brush
Total Fat
29 g
Saturated Fat
4 g
Sodium
1590 mg
Total Carb
106 g
Sugars
18 g
Protein
43 g
Fibre
17 g
Preparation
Cook the rice
Heat the BBQ on high, making sure to oil the grill first. In a medium pot, combine the rice, 1 ¼ cups water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed. In the final 5 min., add the edamame. Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Mise en place
Meanwhile, roughly chop the kimchi. Remove the bottom inch of the gai lan stems. Thinly slice the scallions, separating the white bottoms and green tops. Juice the lime. In a small bowl, make the hoisin glaze by combining the hoisin, white bottoms of the scallions, ⅓ of the lime juice, a drizzle of oil and ⅓ of the spices.
Make the slaw
In a medium bowl, combine the kimchi, ½ the green tops of the scallions, the remaining lime juice, a drizzle of oil and S&P. Add the daikon; toss well.
Grill the tofu
Pat the tofu dry with paper towel and cut into ½ inch pieces; season with ½ the remaining spices and S&P. Grill on the BBQ (or in a grill pan heated with a drizzle of oil on medium-high), 3 to 5 min. per side, until browned. In the final min., brush with ½ the hoisin glaze. Transfer to a plate and reserve the grill pan, if using.
Grill the gai lan
In a medium bowl, combine the gai lan, a drizzle of oil, the remaining spices and S&P. Grill on the BBQ (or in the reserved grill pan heated on medium-high), 2 to 4 min. per side, until beginning to soften. Transfer to a plate and drizzle with the remaining hoisin glaze.
Plate your dish
Divide the rice between your bowls. Top with the tofu and gai lan. Garnish with the remaining green tops of the scallions. Serve the slaw on the side. Bon appétit!
