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.
Tamari Tofu with Kimchi Rice
Top vibrant black rice – studded with flavourful kimchi, red pepper and sweetheart cabbage – with pan-fried tofu and fresh-cut spring onion. Finish it off with a generous drizzle of lime juice and sesame oil.
Prep in 10
High protein
1/3 daily fibre
5 plants
Low sat fat
Serving size
Ingredients
- 1 unwaxed lime
- 280g tofu (Soya) (Tofu (Water, Soya Beans, Nigari))
- 2 tbsp Asian paste (Soya) (Garlic, Ginger, Tamari sauce (Water, Soyabeans, Salt, Spirit Vinegar), Red Chilli, Rapeseed oil, Yeast extract powder (Yeast Extract, Salt).)
- 1 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 100g black rice (black rice (100%))
- 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)
- 1 tbsp sesame oil (Sesame)
- 1 sweetheart cabbage
- 1 pepper
- 3 spring onion
Nutritional Information
Calories: 631
Protein: 33g
Carbs: 44g
Fat: 34g
Tamari Tofu with Kimchi Rice
Top vibrant black rice – studded with flavourful kimchi, red pepper and sweetheart cabbage – with pan-fried tofu and fresh-cut spring onion. Finish it off with a generous drizzle of lime juice and sesame oil.
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Cooking Instructions
- Boil a kettle. Heat a large saucepan filled with salted boiling water on a high heat. Add the rice and boil for 30-35 mins, until cooked, then drain.
- Drain the tofu and pat dry with paper towel. Cut the tofu into 2cm cubes. Heat a large frying pan with 2 tsp oil on a medium-high heat. Add the tofu and cook for 8 mins, turning occasionally. Add the tamari, cook for a further 1 min, then remove from the pan and keep warm.
- Meanwhile, trim the cabbage and finely slice. Deseed the pepper and dice into 2cm squares. Thinly slice the spring onions.
- Reheat the frying pan with 2 tsp oil on a medium-high heat. Add the pepper, cabbage, paste and three quarters of the spring onion. Cook for 5-6 mins, until the veggies have softened. Season with sea salt. Add a splash of water, if needed.
- Stir the cooked rice and kimchi through the veggies in the pan. Serve the rice topped with the tofu; garnish with the remaining spring onion. Cut the lime in half. Squeeze lime juice and drizzle sesame oil (to taste) over the top, then use the remaining lime wedges as a garnish.
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