If you’re looking for a cuisine that features vibrant colours and balances the richness of umami with the lightness of fresh ingredients, search no further than this Korean dish, Chef! The secret is the very special, savoury UCOOK Korean marinade, which coats everything – from the rice, and veggies, to golden slabs of crispy tofu.
Korean Tofu & Aromatic Rice
Korean Tofu & Aromatic Rice
with a crunchy edamame
Hands on Time: 20 - 35 minutes
Overall Time: 30 - 45 minutes
Ingredients:
- Baby Marrow
- Carrot
- Edamame Beans
- Garlic Clove
- Garlic Cloves
- Jasmine Rice
- Korean Marinade
- NOMU Oriental Rub
- Non-GMO Tofu
- Onion
- Onions
- White Sesame Seeds
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
READY THE RICE
Place the rice in a pot with 200ml [400ml]|#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 set aside to steam, 8-10 minutes. Fluff with a fork and cover.
BEAN THERE, DONE THAT
Boil the kettle. Submerge the edamame beans in salted boiling water until plumped up, 3-4 minutes. Drain and set aside.
SESAME SEEDS
Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
KOREAN VEGGIES
Place a large pan over medium heat with a drizzle of oil. When hot, fry the onion until charred, 4-5 minutes. Add the baby marrow, Carrot, garlic and the NOMU rub. Fry for 3-4 minutes (shifting occasionally). When the marrows are charred, add the cooked rice, ¼ of the Korean marinade, the edamame beans and seasoning to the pan. Mix well, remove from the heat and set aside.
TASTY TOFU
Drain the tofu and slice into 2cm cubes. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the tofu until golden and crispy, 2-3 minutes per side. Add the remaining Korean marinade and a splash of water and simmer until slightly reduced.
MEMORABLE & MOUTHWATERING
Plate up the fragrant rice. Top with the sticky Korean tofu. Finish off with the sesame seeds. Well done, Chef!
READY THE RICE
Place the rice in a pot with 200ml [400ml]|#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 set aside to steam, 8-10 minutes. Fluff with a fork and cover.
BEAN THERE, DONE THAT
Boil the kettle. Submerge the edamame beans in salted boiling water until plumped up, 3-4 minutes. Drain and set aside.
SESAME SEEDS
Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
KOREAN VEGGIES
Place a large pan over medium heat with a drizzle of oil. When hot, fry the onion until charred, 4-5 minutes. Add the baby marrow, Carrot, garlic and the NOMU rub. Fry for 3-4 minutes (shifting occasionally). When the marrows are charred, add the cooked rice, ¼ of the Korean marinade, the edamame beans and seasoning to the pan. Mix well, remove from the heat and set aside.
TASTY TOFU
Drain the tofu and slice into 2cm cubes. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the tofu until golden and crispy, 2-3 minutes per side. Add the remaining Korean marinade and a splash of water and simmer until slightly reduced.
MEMORABLE & MOUTHWATERING
Plate up the fragrant rice. Top with the sticky Korean tofu. Finish off with the sesame seeds. Well done, Chef!
READY THE RICE
Place the rice in a pot with 600ml [800ml]|#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 set aside to steam, 8-10 minutes. Fluff with a fork and cover.
BEAN THERE, DONE THAT
Boil the kettle. Submerge the edamame beans in salted boiling water until plumped up, 3-4 minutes. Drain and set aside.
SESAME SEEDS
Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
KOREAN VEGGIES
Place a large pan over medium heat with a drizzle of oil. When hot, fry the onion until charred, 6-7 minutes. Add the baby marrow, Carrot, garlic and the NOMU rub. Fry for 3-4 minutes (shifting occasionally). When the marrows are charred, add the cooked rice, ¼ of the Korean marinade, the edamame beans and seasoning to the pan. Mix well, remove from the heat and set aside.
TASTY TOFU
Drain the tofu and slice into 2cm cubes. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the tofu until golden and crispy, 2-3 minutes per side. Add the remaining Korean marinade and a splash of water and simmer until slightly reduced.
MEMORABLE & MOUTHWATERING
Plate up the fragrant rice. Top with the sticky Korean tofu. Finish off with the sesame seeds. Well done, Chef!
READY THE RICE
Place the rice in a pot with 600ml [800ml]|#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 set aside to steam, 8-10 minutes. Fluff with a fork and cover.
BEAN THERE, DONE THAT
Boil the kettle. Submerge the edamame beans in salted boiling water until plumped up, 3-4 minutes. Drain and set aside.
SESAME SEEDS
Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
KOREAN VEGGIES
Place a large pan over medium heat with a drizzle of oil. When hot, fry the onion until charred, 6-7 minutes. Add the baby marrow, Carrot, garlic and the NOMU rub. Fry for 3-4 minutes (shifting occasionally). When the marrows are charred, add the cooked rice, ¼ of the Korean marinade, the edamame beans and seasoning to the pan. Mix well, remove from the heat and set aside.
TASTY TOFU
Drain the tofu and slice into 2cm cubes. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the tofu until golden and crispy, 2-3 minutes per side. Add the remaining Korean marinade and a splash of water and simmer until slightly reduced.
MEMORABLE & MOUTHWATERING
Plate up the fragrant rice. Top with the sticky Korean tofu. Finish off with the sesame seeds. Well done, Chef!
Frequently Asked Questions
What is the preparation time for Korean Tofu & Aromatic Rice?
The preparation time for Korean Tofu & Aromatic Rice with a crunchy edamame is between 20 and 35 minutes.
What is the total time required to make Korean Tofu & Aromatic Rice with a crunchy edamame?
The total time required to make Korean Tofu & Aromatic Rice with a crunchy edamame is between 30 and 45 minutes.
How many servings does Korean Tofu & Aromatic Rice provide?
4 servings
What are the main ingredients in Korean Tofu & Aromatic Rice?
Baby Marrow, Carrot, Edamame Beans, Garlic Clove, Garlic Cloves, Jasmine Rice, Korean Marinade, NOMU Oriental Rub, Non-GMO Tofu, Onion, Onions, White Sesame Seeds
What is the nutritional information of Korean Tofu & Aromatic Rice?
Calories: 598, Carbs: 95 grams, Fat: grams, Protein: 23.6 grams, Sugar: 17.6 grams, Salt: 289 grams
How do I prepare Korean Tofu & Aromatic Rice?
MEMORABLE & MOUTHWATERING: Plate up the fragrant rice. Top with the sticky Korean tofu. Finish off with the sesame seeds. Well done, Chef! TASTY TOFU: Drain the tofu and slice into 2cm cubes. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the tofu until golden and crispy, 2-3 minutes per side. Add the remaining Korean marinade and a splash of water and simmer until slightly reduced. KOREAN VEGGIES: Place a large pan over medium heat with a drizzle of oil. When hot, fry the onion until charred, 4-5 minutes. Add the baby marrow, carrot, garlic and the NOMU rub. Fry for 3-4 minutes (shifting occasionally). When the marrows are charred, add the cooked rice, ¼ of the Korean marinade, the edamame beans and seasoning to the pan. Mix well, remove from the heat and set aside. SESAME SEEDS: Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. BEAN THERE, DONE THAT: Boil the kettle. Submerge the edamame beans in salted boiling water until plumped up, 3-4 minutes. Drain and set aside. READY THE RICE: Place the rice in a pot with 200ml [400ml]|#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 set aside to steam, 8-10 minutes. Fluff with a fork and cover.
What should be prepared from my kitchen to make Korean Tofu & Aromatic Rice?
Baby Marrow, Carrot, Edamame Beans, Garlic Clove, Garlic Cloves, Jasmine Rice, Korean Marinade, NOMU Oriental Rub, Non-GMO Tofu, Onion, Onions, White Sesame Seeds
How many calories does Korean Tofu & Aromatic Rice have?
598 calories
How much fat content does Korean Tofu & Aromatic Rice have?
grams
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