eCook Meal
Korean Glazed Tofu & Fragrant Rice
with charred spinach & edamame beans
This recipe is the definition of umami, Chef. It starts with the gojuchang glaze, made by adding a gorgeous honey-soy sauce mix. Tof coated in a NOMU Does Everything coating is fried until crispy, then dunked into this lipsmacking liquid. Served with crispy jasmine rice, infused with nutty sesame oil, and fried edamame beans & baby spinach.
Serving guide
Choose your portion size.
READY THE RICE
Place the rice in a pot with 150ml [300ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 5-6 minutes. Fluff with a fork, remove from the pot and put the rice on a tray to cool down.
TASTY TOFU
Place a pan over medium-high heat with enough oil to cover the base of the pan. Pat the tofu dry with paper towel, and dust in the tofu coating. When hot, fry the tofu until golden and crispy, 3-4 minutes per side, until it is crispy. Remove from the pan, season, and drain any excess oil on a plate lined with paper towel.
CRISPY RICE
Drain the oil from the pan, and return it to medium-high heat. Return to heat with a drizzle of oil. When hot, add in the garlic and fry until fragrant for 1-2 minutes. Add in the rice and allow it to cook until it starts to brown and get crispy, for 3-4 minutes. Then add in the sesame oil and cook for another 1-2 minutes. Remove from the heat and cover.
Veggie MEDLEY
Place another pan over medium-high heat with a drizzle of oil. When hot, fry the edamame until lightly charred, 3-4 minutes (shifting occasionally). Add in the spinach and cook until it just wilts for 20-30 seconds. Remove from the pan, season and set aside.
ADD THE UMAMI
Return the pan to medium heat. Add in the Gochujang, honey-soy sauce mix, and 50ml [100ml]|#7DA0D7 of water. Stir everything until fully combined. Heat through until the sauce becomes slightly sticky and add in the tofu. Toss the tofu through until everything is well coated and heated through for 1-2 minutes. Remove from the heat.
VEGETARIAN FEAST
Bowl up the fragrant rice, top with the glazed tofu. Place the charred edamame beans and spinach alongside the tofu. Top with a drizzle of mayo and garnish with spring onions. Dinner is ready. Enjoy, Chef!
Jasmine Rice - 75ml
Non-GMO Tofu - 110g
Tofu Coating - 20ml
Garlic Clove - 1
Sesame Oil - 5ml
Edamame Beans - 30g
Green Leaves - 20g
Gochujang - 7.5ml
Honey-Soy Sauce - 30ml
Kewpie Mayo - 30ml
Spring Onion - 1
READY THE RICE
Place the rice in a pot with 150ml [300ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 5-6 minutes. Fluff with a fork, remove from the pot and put the rice on a tray to cool down.
TASTY TOFU
Place a pan over medium-high heat with enough oil to cover the base of the pan. Pat the tofu dry with paper towel, and dust in the tofu coating. When hot, fry the tofu until golden and crispy, 3-4 minutes per side, until it is crispy. Remove from the pan, season, and drain any excess oil on a plate lined with paper towel.
CRISPY RICE
Drain the oil from the pan, and return it to medium-high heat. Return to heat with a drizzle of oil. When hot, add in the garlic and fry until fragrant for 1-2 minutes. Add in the rice and allow it to cook until it starts to brown and get crispy, for 3-4 minutes. Then add in the sesame oil and cook for another 1-2 minutes. Remove from the heat and cover.
Veggie MEDLEY
Place another pan over medium-high heat with a drizzle of oil. When hot, fry the edamame until lightly charred, 3-4 minutes (shifting occasionally). Add in the spinach and cook until it just wilts for 20-30 seconds. Remove from the pan, season and set aside.
ADD THE UMAMI
Return the pan to medium heat. Add in the Gochujang, honey-soy sauce mix, and 50ml [100ml]|#7DA0D7 of water. Stir everything until fully combined. Heat through until the sauce becomes slightly sticky and add in the tofu. Toss the tofu through until everything is well coated and heated through for 1-2 minutes. Remove from the heat.
VEGETARIAN FEAST
Bowl up the fragrant rice, top with the glazed tofu. Place the charred edamame beans and spinach alongside the tofu. Top with a drizzle of mayo and garnish with spring onions. Dinner is ready. Enjoy, Chef!
Jasmine Rice - 150ml
Non-GMO Tofu - 220g
Tofu Coating - 40ml
Garlic Clove - 1
Sesame Oil - 10ml
Edamame Beans - 60g
Green Leaves - 40g
Gochujang - 15ml
Honey-Soy Sauce - 60ml
Kewpie Mayo - 60ml
Spring Onion - 1
READY THE RICE
Place the rice in a pot with 450ml [600ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 5-6 minutes. Fluff with a fork, remove from the pot and put the rice on a tray to cool down.
TASTY TOFU
Place a pan over medium-high heat with enough oil to cover the base of the pan. Pat the tofu dry with paper towel, and dust in the tofu coating. When hot, fry the tofu until golden and crispy, 3-4 minutes per side, until it is crispy. Remove from the pan, season, and drain any excess oil on a plate lined with paper towel. (You may need to do this step in batches).
CRISPY RICE
Drain the oil from the pan, and return it to medium-high heat. Return to heat with a drizzle of oil. When hot, add in the garlic and fry until fragrant for 1-2 minutes. Add in the rice and allow it to cook until it starts to brown and get crispy, for 3-4 minutes. Then add in the sesame oil and cook for another 1-2 minutes. Remove from the heat and cover.
Veggie MEDLEY
Place another pan over medium-high heat with a drizzle of oil. When hot, fry the edamame until lightly charred, 5-6 minutes (shifting occasionally). Add in the spinach and cook until it just wilts for 20-30 seconds. Remove from the pan, season and set aside.
ADD THE UMAMI
Return the pan to medium heat. Add in the Gochujang, honey-soy sauce mix, and 150ml [200ml]|#7DA0D7 of water. Stir everything until fully combined. Heat through until the sauce becomes slightly sticky and add in the tofu. Toss the tofu through until everything is well coated and heated through for 1-2 minutes. Remove from the heat.
VEGETARIAN FEAST
Bowl up the fragrant rice, top with the glazed tofu. Place the charred edamame beans and spinach alongside the tofu. Top with a drizzle of mayo and garnish with spring onions. Dinner is ready. Enjoy, Chef!
Jasmine Rice - 225ml
Non-GMO Tofu - 330g
Tofu Coating - 60ml
Garlic Cloves - 2
Sesame Oil - 15ml
Edamame Beans - 90g
Green Leaves - 60g
Gochujang - 22.5ml
Kewpie Mayo - 90ml
Honey-Soy Sauce - 90ml
Spring Onions - 2
READY THE RICE
Place the rice in a pot with 450ml [600ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 5-6 minutes. Fluff with a fork, remove from the pot and put the rice on a tray to cool down.
TASTY TOFU
Place a pan over medium-high heat with enough oil to cover the base of the pan. Pat the tofu dry with paper towel, and dust in the tofu coating. When hot, fry the tofu until golden and crispy, 3-4 minutes per side, until it is crispy. Remove from the pan, season, and drain any excess oil on a plate lined with paper towel. (You may need to do this step in batches).
CRISPY RICE
Drain the oil from the pan, and return it to medium-high heat. Return to heat with a drizzle of oil. When hot, add in the garlic and fry until fragrant for 1-2 minutes. Add in the rice and allow it to cook until it starts to brown and get crispy, for 3-4 minutes. Then add in the sesame oil and cook for another 1-2 minutes. Remove the from heat and cover.
Veggie MEDLEY
Place another pan over medium-high heat with a drizzle of oil. When hot, fry the edamame until lightly charred, 5-6 minutes (shifting occasionally). Add in the spinach and cook until it just wilts for 20-30 seconds. Remove from the pan, season and set aside.
ADD THE UMAMI
Return the pan to medium heat. Add in the Gochujang, honey-soy sauce mix, and 150ml [200ml]|#7DA0D7 of water. Stir everything until fully combined. Heat through until the sauce becomes slightly sticky and add in the tofu. Toss the tofu through until everything is well coated and heated through for 1-2 minutes. Remove from the heat.
VEGETARIAN FEAST
Bowl up the fragrant rice, top with the glazed tofu. Place the charred edamame beans and spinach alongside the tofu. Top with a drizzle of mayo and garnish with spring onions. Dinner is ready. Enjoy, Chef!
Jasmine Rice - 300ml
Non-GMO Tofu - 440g
Tofu Coating - 80ml
Garlic Cloves - 2
Sesame Oil - 20ml
Edamame Beans - 120g
Green Leaves - 80g
Gochujang - 30ml
Honey-Soy Sauce - 120ml
Kewpie Mayo - 125ml
Spring Onions - 2
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R121.46
for 4 servings · R30.37 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Gochujang needs 30 mlRoasted Tomato and Gochujang Pasta Sauce 375 ml 375 ml at R77.99 · 8% of packR6.24
-
Spring Onions needs 2Lay's Spring Onion & Cheese Chips 36 g R10.99 · whole pack (size can't be divided)R10.99
-
Edamame Beans needs 120 gFrozen Edamame Beans in Pod 500 g 500 g at R89.99 · 24% of packR21.60
-
Green Leaves needs 80 gWhole Spinach 350 g 350 g at R22.99 · 23% of packR5.25
-
Sesame Oil needs 20 mlOrganic Sesame Oil 250 ml 250 ml at R130.00 · 8% of packR10.40
-
Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
-
Jasmine Rice needs 300 mlFully Cooked Coconut Jasmine Rice 250 g R43.99 · whole pack (size can't be divided)R43.99
Not in the Woolies basket — source these elsewhere:
- Tofu Coating
- Honey-Soy Sauce
- Kewpie Mayo
- Non-GMO Tofu
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Korean Glazed Tofu & Fragrant Rice?
The preparation time for Korean Glazed Tofu & Fragrant Rice with charred spinach & edamame beans is between 25 and 45 minutes.
What is the total time required to make Korean Glazed Tofu & Fragrant Rice with charred spinach & edamame beans?
The total time required to make Korean Glazed Tofu & Fragrant Rice with charred spinach & edamame beans is between 40 and 60 minutes.
How many servings does Korean Glazed Tofu & Fragrant Rice provide?
4 servings
What are the main ingredients in Korean Glazed Tofu & Fragrant Rice?
Edamame Beans, Garlic Clove, Garlic Cloves, Gochujang, Green Leaves, Honey-Soy Sauce, Jasmine Rice, Kewpie Mayo, Non-GMO Tofu, Sesame Oil, Spring Onion, Spring Onions, Tofu Coating
What is the nutritional information of Korean Glazed Tofu & Fragrant Rice?
Calories: 759, Carbs: 88 grams, Fat: grams, Protein: 20.3 grams, Sugar: 15.2 grams, Salt: 1202 grams
How do I prepare Korean Glazed Tofu & Fragrant Rice?
CRISPY RICE: Drain the oil from the pan, and return it to medium-high heat. Return to heat with a drizzle of oil. When hot, add in the garlic and fry until fragrant for 1-2 minutes. Add in the rice and allow it to cook until it starts to brown and get crispy, for 3-4 minutes. Then add in the sesame oil and cook for another 1-2 minutes. Remove from the heat and cover. VEGETARIAN FEAST: Bowl up the fragrant rice, top with the glazed tofu. Place the charred edamame beans and spinach alongside the tofu. Top with a drizzle of mayo and garnish with spring onions. Dinner is ready. Enjoy, Chef! ADD THE UMAMI: Return the pan to medium heat. Add in the gochujang, honey-soy sauce mix, and 50ml [100ml]|#7DA0D7 of water. Stir everything until fully combined. Heat through until the sauce becomes slightly sticky and add in the tofu. Toss the tofu through until everything is well coated and heated through for 1-2 minutes. Remove from the heat. VEGGIE MEDLEY: Place another pan over medium-high heat with a drizzle of oil. When hot, fry the edamame until lightly charred, 3-4 minutes (shifting occasionally). Add in the spinach and cook until it just wilts for 20-30 seconds. Remove from the pan, season and set aside. TASTY TOFU: Place a pan over medium-high heat with enough oil to cover the base of the pan. Pat the tofu dry with paper towel, and dust in the tofu coating. When hot, fry the tofu until golden and crispy, 3-4 minutes per side, until it is crispy. Remove from the pan, season, and drain any excess oil on a plate lined with paper towel. READY THE RICE: Place the rice in a pot with 150ml [300ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 5-6 minutes. Fluff with a fork, remove from the pot and put the rice on a tray to cool down.
What should be prepared from my kitchen to make Korean Glazed Tofu & Fragrant Rice?
Edamame Beans, Garlic Clove, Garlic Cloves, Gochujang, Green Leaves, Honey-Soy Sauce, Jasmine Rice, Kewpie Mayo, Non-GMO Tofu, Sesame Oil, Spring Onion, Spring Onions, Tofu Coating
How many calories does Korean Glazed Tofu & Fragrant Rice have?
759 calories
How much fat content does Korean Glazed Tofu & Fragrant Rice have?
grams