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Tofu lettuce cups with bulgogi sauce, cucumber, apple & rice

25 MIN


Serving amount:
  • 1 firm tofu pack
  • 1 Jasmine rice sachet
  • 1 sesame seed sachet
  • 1 light soy sachet
  • 1 sesame oil sachet
  • 1 honey sachet
  • 1 butter lettuce
  • 1 carrot
  • 1 cucumber
  • 2 apples
  • 1 ginger bag
  • 1 garlic clove
  • 1 spring onion bunch

Pantry staples: Cooking oil

Allergens: Wheat, soy, onion, garlic, sesame, honey

Chef's note: Traditionally, bulgogi is made from marinated slices of beef cooked on a barbecue. Usually, a nashi pear is used in marinating the meat. A pear or apple imparts the same sweetness to the dish. Here is our Atlas Masterclass vegetarian version.


1. Prepare the ingredients

Wash all the vegetables. Cut half of the apple into thin slices. Peel and grate the remaining apple into a bowl. Cut the carrot into matchstick size pieces. Cut the cucumber in half lengthwise then thinly slice. Thinly slice the spring onions on the diagonal. Finely chop or grate the ginger and garlic. Separate the leaves from the lettuce. Slice the tofu into 1cm thick slices. 

2. Make the bulgogi sauce 

Add the soy, sesame oil, honey, ginger, garlic and half of the spring onion into the bowl with the grated apple and mix well. Gently squeeze the grated apple and allow the juice to combine with the sauce. Remove a quarter of the sauce for later use. 

3. Marinate the tofu

Add the tofu to the bowl, stir to coat well and let sit for 5 minutes.

4. Toast the sesame seeds

Toast the sesame seeds on a dry frying pan over low heat until lightly golden. 

5. Cook the rice

Cook the rice in a rice cooker according to manufacturer instructions or use the following method. Place the rice in a bowl and wash with cold water 3 times. Meanwhile, bring a saucepan of water to the boil. Put the washed rice in the boiling water. Boil for 10 minutes or until cooked through. Stir halfway through to stop the rice from sticking. When cooked strain through a sieve.

6. Cook the tofu

Meanwhile, heat a splash of oil in a frying pan over medium-high heat. Remove the tofu from the sauce and cook for 2 minutes on each side or until lightly browned. 

7. Cook the carrot

Add the carrots to the pan and cook for 10 seconds. 

8. To serve

Divide the lettuce between the serving plates. Top with the tofu, carrot, apple and cucumber. Sprinkle with the sesame seeds and the remaining spring onion. Serve with the remaining bulgogi sauce and the rice.