Korean BBQ Steak Skewers
with Roasted Bok Choy, Mushrooms & Jasmine Rice
- Soy
- Wheat
- Eggs
For these meatless Korean BBQ–inspired skewers, umami ginger sauce and gochujang sauce create a sweet-spicy glaze for tofu, bell pepper, and onion skewers. The tofu and veggies are pan-seared until lightly charred, then steamed to tender perfection. The skewers are served alongside roasted bok choy and mushrooms with seasoned jasmine rice, and finished with a drizzle of spicy gochujang aioli.
Ingredients
1 unit
Green Bell Pepper
12 ounce
Sirloin Steak
5 teaspoon
Rice Wine Vinegar
1 unit
Onion
1 unit
Baby Bok Choy
1 unit
Tofu
(Contains: Soy)
4 tablespoon
Umami Ginger Sauce
(Contains: Soy, Wheat)
8 unit
Wooden Skewers
1 unit
Gochujang Aioli
(Contains: Eggs, Soy, Wheat)
¾ cup
Jasmine Rice
1 teaspoon
Garlic Powder
4 ounce
Button Mushrooms
½ ounce
Gochujang Sauce
(Contains: Soy, Wheat)
Not included in your delivery
teaspoon (tsp)
Salt
0.06 teaspoon (tsp)
Sugar
1 tablespoon (tbsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil; cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.
Keep covered off heat until ready to serve.
While rice cooks, place skewers in a shallow dish and cover with water to soak (this helps prevent them from burning!).
Trim root end from bok choy; separate leaves. Trim and quarter mushrooms (skip if your mushrooms are pre-sliced!). Halve, peel, and dice onion into 1-inch pieces. Halve, core, and dice bell pepper into 1-inch pieces.
Open and drain tofu; rinse under cold water, then squeeze tightly with paper towels to press out excess water. Cut into 1-inch cubes.
In a small bowl, combine umami ginger sauce, gochujang sauce, and half the vinegar.
Toss bok choy and mushrooms on a baking sheet with a drizzle of oil, garlic powder, salt, and pepper.
Roast on top rack until veggies are lightly browned and tender, 7-9 minutes.
Meanwhile, carefully thread tofu, onion, and bell pepper onto skewers, alternating ingredients (you should have 6-8 skewers; 12-16 skewers for 4 servings). Season generously all over with salt and pepper. Brush skewers with a thin layer of umami ginger glaze (save the rest for serving).
Heat a large drizzle of oil in a large pan over medium-high heat. Add skewers and cook, turning, until vegetables and tofu are lightly charred, 4-6 minutes. (TIP: Work in batches if necessary to avoid crowding the pan. Turn down heat and add an additional drizzle of oil if tofu or vegetables are browning too quickly.)
When your last batch of skewers is finished cooking, add all skewers back to pan over low heat. Add 2 TBSP water (4 TBSP for 4 servings) and cover with a lid; steam until vegetables are tender, 2-3 minutes.
Heat a large drizzle of oil in a large pan over medium-high heat. Add tofu skewers and cook, turning, until veggies and tofu are lightly charred, 4-6 minutes. TIP: Work in batches if necessary to avoid crowding the pan. Lower the heat and add another drizzle of oil if tofu or veggies are browning too quickly.
Once skewers have finished cooking, reduce heat to low and add all skewers back to pan. Add 2 TBSP water (4 TBSP for 4 servings) and cover with a lid; steam until vegetables are tender, 2-3 minutes.
Fluff rice with a fork and stir in remaining vinegar and a pinch of sugar (large pinch for 4 servings). Taste and season with salt.
Divide rice, mushrooms and bok choy, and tofu skewers between plates. Brush remaining umami ginger glaze over skewers and serve with gochujang aioli drizzled on top.
