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.
Speedy Japanese-style Tofu Karaage & Kimchi Rice
Our plant-based twist on the popular Japanese dish. Starring crispy fried tofu, vibrant slaw and sizzling kimchi rice. Finish with a drizzle of chilli paste. What's more? One serving contains 1/3 of your daily fibre, and it's ready in 20 mins!
Ready in 20
1/3 daily fibre
6 plants
Low sat fat
Serving size
Ingredients
- 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)
- 560g tofu (Soya) (Tofu (Water, Soya Beans, Nigari))
- 80g baby spinach
- 1 sweetheart cabbage
- 4 tsp maple syrup
- 2 carrot
- 4 tbsp cornflour
- 4 spring onion
- 4 tbsp Asian paste (Soya) (Garlic, Ginger, Tamari sauce (Water, Soyabeans, Salt, Spirit Vinegar), Red Chilli, Rapeseed oil, Yeast extract powder (Yeast Extract, Salt).)
- 500g steamed brown basmati rice (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 4 tbsp chilli paste (Red Chilli Puree, Olive oil, White wine vinegar, Sea salt)
- 2 tbsp rice wine vinegar
Nutritional Information
Calories: 602
Protein: 29g
Carbs: 55g
Fat: 28g
Speedy Japanese-style Tofu Karaage & Kimchi Rice
Our plant-based twist on the popular Japanese dish. Starring crispy fried tofu, vibrant slaw and sizzling kimchi rice. Finish with a drizzle of chilli paste. What's more? One serving contains 1/3 of your daily fibre, and it's ready in 20 mins!
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Cooking Instructions
Before you start
- Pull out a peeler, a grater, a large mixing bowl, a medium mixing bowl, a large frying pan, a medium saucepan & a measuring jug
Prep the tofu
- Drain the tofu and pat dry with paper towel. Tear into 3cm pieces
- Add the tofu and Asian paste to the medium mixing bowl. Toss to coat, then set aside to marinate
Make the slaw
- Trim and finely slice the cabbage. Coarsely grate the carrots (peel optional)
- Add the maple syrup, vinegar and 1 tsp oil to the large mixing bowl
- Mix well, then stir in the carrot and cabbage. Season to taste with salt
Get sizzlin'
- Meanwhile, sprinkle the cornflour over the tofu and toss to coat
- Heat the large frying pan with 1 tbsp oil on high heat (we used the 30cm HexClad Hybrid Pan). Once hot, add the tofu and cook for 8-10 mins on each side, until crispy and deep golden brown
Meanwhile, make the kimchi rice
- Thinly slice the spring onions. Rinse the spinach
- Heat the medium saucepan with 1 tbsp oil on medium heat. Once hot, add half the spring onions
- Cook for 2-3 mins, until softened, then stir in the spinach, kimchi, rice and 50ml water
- Break up the rice using a spoon and cook for 2-3 mins until piping hot, then season with salt and pepper
Plate up
- Serve the tofu with the kimchi rice and slaw. Drizzle over the chilli paste. Scatter over the remaining spring onions
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