The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Korean Pear & Kimchi Mushrooms with Sesame Tofu
Banana blossom + tofu = a real plant-based feast! Give it all a Korean flair with bulgogi barbecue-inspired seasoning and a kimchi garnish. Pair with fluffy brown rice.
Prep in 10
High protein
6 plants
Low sat fat
Serving size
Ingredients
- 2 tbsp maple syrup
- 2 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 560g tofu (Soya) (Tofu (Water, Soya Beans, Nigari))
- 160g brown rice (brown rice (100%))
- 20g white sesame seeds (Sesame)
- ½ tsp red chilli flakes
- 50g kimchi (Soya, Celery, Mustard) (Chinese Leaf, Carrot, Raddish, Apple, Spring onion, Ginger, Garlic, Chilli, Dry Red Pepper Powder, Soy Sauce (water, soy beans, salt, spirit vinegar), Salt)
- 2 pear
- 1 tbsp cornflour
- 3 spring onion
- 120g shiitake mushrooms
- 160g baby spinach
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
Nutritional Information
Calories: 552
Protein: 29g
Carbs: 45g
Fat: 27g
Korean Pear & Kimchi Mushrooms with Sesame Tofu
Banana blossom + tofu = a real plant-based feast! Give it all a Korean flair with bulgogi barbecue-inspired seasoning and a kimchi garnish. Pair with fluffy brown rice.
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Cooking Instructions
- Boil a kettle. Heat a large saucepan filled with salted boiling water on high heat. Add the rice and boil for 25-30 mins, until cooked, then drain. Dissolve the cornflour in a jug with 250ml cold water.
- Roughly slice the spring onions. Quarter the mushrooms. Heat a large frying pan with 1 tbsp oil on a medium heat and add the mushrooms and spring onions. Cook for 6-8 mins, until golden brown and soft.
- Grate the pears and add to spring onions along with the maple syrup, tamari, a pinch of chilli (to taste) and the cornflour mixture. Simmer for 8-10 mins, until the liquid has reduced slightly to a broth. Season with sea salt and black pepper.
- Meanwhile, cut the tofu into 2cm cubes. Heat another frying pan with 2 tbsp oil on a medium-high heat and add the tofu. Cook for 2-3 mins on each large side, until deep golden brown and crisp. Add the sesame seeds and a pinch of sea salt, then toss to coat the tofu. Fry for 1 min to toast the sesame seeds.
- Serve the rice with the pear and mushroom sauce. Arrange the tofu on top and garnish with the kimchi.
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