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-style Tofu with Brown Rice Noodles & Kimchi Carrot
We think you'll love our take on bibimguksu, a vibrant Korean noodle salad, packed with flavour. We are talking, golden pan-fried tofu, crunchy kimchi carrot, cooling cucumber and fragrant cabbage tossed through a sticky gochujang dressing. Brown rice noodles up the fibre. Finish with a sprinkle of sesame seeds and spring onions, for the perfect bite.
Ready in 20
7 plants
Low sat fat
Serving size
Ingredients
- 2 tsp sesame seeds (Sesame)
- 2 tbsp Asian paste (Soya) (Garlic, Ginger, Tamari sauce (Water, Soyabeans, Salt, Spirit Vinegar), Red Chilli, Rapeseed oil, Yeast extract powder (Yeast Extract, Salt).)
- 25g kimchi (Chinese Cabbage (79%), Carrot (10%), Spring Onion (6%), Sea Salt, Chilli Powder, Ginger, Garlic)
- 280g tofu (Soya) (Tofu (Water, Soya Beans, Nigari))
- 1 unwaxed lime
- 1 tbsp sesame oil (Sesame)
- 2 tbsp gochujang paste (Soya) (Fermented Red Jalapeno (Red Jalapeno Chilli Peppers, Salt), Coconut Palm Sugar, Tomato Paste, Tamari Sauce (Water, Soybeans, Salt, Spirit vinegar), Maple Syrup, Rapeseed Oil, Garlic Puree, Ginger Puree, Spirit Vinegar, Salt)
- 1 spring onion
- 1 savoy cabbage
- 1 midi cucumber
- 1 carrot
- 100g wide brown rice noodles (brown rice flour (84%), water)
Nutritional Information
Calories: 641
Protein: 30g
Carbs: 57g
Fat: 31g
Ingredients
- 2 tsp sesame seeds (Sesame)
- 1 tbsp sesame oil (use half) (Sesame)
- 1 carrot (use half)
- 1 spring onion
- 280g tofu (use half) (Soya) (Tofu (Water, Soya Beans, Nigari))
- 25g kimchi (use half) (Chinese Cabbage (79%), Carrot (10%), Spring Onion (6%), Sea Salt, Chilli Powder, Ginger, Garlic)
- 1 midi cucumber (use half)
- 2 tbsp Asian paste (use half) (Soya) (Garlic, Ginger, Tamari sauce (Water, Soyabeans, Salt, Spirit Vinegar), Red Chilli, Rapeseed oil, Yeast extract powder (Yeast Extract, Salt).)
- 2 tbsp gochujang paste (use half) (Soya) (Fermented Red Jalapeno (Red Jalapeno Chilli Peppers, Salt), Coconut Palm Sugar, Tomato Paste, Tamari Sauce (Water, Soybeans, Salt, Spirit vinegar), Maple Syrup, Rapeseed Oil, Garlic Puree, Ginger Puree, Spirit Vinegar, Salt)
- 1 savoy cabbage (use half)
- 100g wide brown rice noodles (use half) (brown rice flour (84%), water)
- 1 unwaxed lime (use half)
Nutritional Information
Calories: 670
Protein: 31g
Carbs: 58g
Fat: 34g
Korean-style Tofu with Brown Rice Noodles & Kimchi Carrot
We think you'll love our take on bibimguksu, a vibrant Korean noodle salad, packed with flavour. We are talking, golden pan-fried tofu, crunchy kimchi carrot, cooling cucumber and fragrant cabbage tossed through a sticky gochujang dressing. Brown rice noodles up the fibre. Finish with a sprinkle of sesame seeds and spring onions, for the perfect bite.
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Cooking Instructions
Before you start
- Bring a medium saucepan filled with salted water to a boil
- Pull out a large frying pan, a medium bowl, a small bowl, a sieve & a grater
Sizzle the tofu
- Drain the tofu, pat dry with paper towel and cut into 2cm cubes
- Heat the large frying pan with 1 tsp oil on medium heat. Once hot, add the tofu and cook for 8-10 mins, turning occasionally, until golden
- Add the Asian paste to the tofu and toss to coat. Remove from the pan, set aside and keep warm
Cook the noodles & prep
- Meanwhile, add the noodles to the saucepan, gently separate with a fork and simmer for 6-7 mins, until cooked. Drain, then rinse under cold water
- Coarsely grate the carrot (peel optional). Thinly slice the cucumber into 1/2cm half-moons. Thinly slice the cabbage and spring onion
- In the medium bowl, mix together the grated carrot, kimchi and the juice from half the lime. Set aside
Make the gochujang dressing
- In the small bowl, combine the gochujang paste, sesame oil, juice from the remaining lime and 1 tbsp water (1/2 tbsp for 1 person). Set aside
Cabbage time
- Reheat the frying pan with 1 tsp oil on medium-high heat. Once hot, add the cabbage and cook for 1-2 mins, until golden. Add 1 tbsp water (1/2 tbsp for 1 person) and cook for 2-3 mins, until soft. Season to taste
Plate up
- Return the noodles to the saucepan, and toss with half the gochujang dressing
- Share the tofu between bowls, with the noodles, cucumber, cabbage and kimchi carrot alongside. Drizzle over the remaining dressing. Scatter the sesame seeds and spring onion on top
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