KOREAN GRILLED ASPARAGUS AND TOFU BOWLS
RECIPE TYPE
Vegan
SERVES
4
Prep time: 10 min
Total time: 20 min
Ingredients
INGREDIENTS
1 pkg (350g) extra firm tofu |
1 bunch fresh asparagus, trimmed |
3 tbsp Longo’s 100% Pure Canola Oil |
1/2 tsp each salt and pepper |
1/2 cup Longo’s Korean Grilling Sauce (plus extra for serving) |
1 pkg (450g) Longo’s Cooked Rice Vermicelli Noodles |
1 carrot |
1/2 cup Longo’s Korean Kimchi |
Sliced green onions, fresh basil leaves, sliced radishes, toasted sesame seeds (for garnish) |
Lime wedges |
Directions
DIRECTIONS
Slice tofu lengthwise into 1/2-inch-thick slices.
Brush asparagus and tofu with oil and season all over with salt and pepper. Grill on preheated medium greased grill for 10 to 12 minutes, turning often, until tofu is well marked and asparagus is tender. Baste liberally with grilling sauce during the last 3 to 4 minutes of grilling and remove items to a plate as they are ready.
Meanwhile, heat rice vermicelli in the microwave according to package directions and divide among 4 bowls. Use a vegetable peeler to shave long strands from the carrot.
Chop tofu and asparagus into bite-sized pieces; arrange over warm noodles. Top bowls with carrot, kimchi and additional garnishes. Drizzle with extra grilling sauce, if desired, and serve with lime wedges.
Variation:
Not a fan of tofu? Replace it with 1 pkg (200g) Longo’s Whole King Oyster Mushrooms, sliced.
A Dash of Advice
NUTRITIONAL INFORMATION
Protein 23g | Fibre 3g |
Fat 18g | Sugar 14g |
Carbs 65g | Sodium 1,390mg |
