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.
Serving size
Ingredients
Ingredients
- 1 sweetheart cabbage
- 2 spring onion
-
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 carrot
-
250g steamed brown basmati rice(Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 6 tsp cornflour
- 90g Tenderstem broccoli
-
1 tbsp chilli paste(Red Chilli Puree, Olive oil, White wine vinegar, Sea salt)
-
25g 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 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)
-
280g tofu (Soya)(Tofu (Water, Soya Beans, Nigari))
Allergens
Contains:
Soya
May Contain:
Celery, Mustard
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 114Kcal | 632Kcal |
| 476kJ | 2643kJ | |
| Fat | 5.4g | 30g |
| of which saturates | 0.8g | 4.4g |
| Carbohydrates | 10g | 57g |
| of which sugars | 2.7g | 15g |
| Protein | 5.6g | 31g |
| Salt | 0.45g | 2.5g |
| Fibre | 2.4g | 13g |
Ingredients
Ingredients
-
25g kimchi (use half) (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)
- 6 tsp cornflour
-
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 tbsp chilli paste (use half)(Red Chilli Puree, Olive oil, White wine vinegar, Sea salt)
- 1 sweetheart cabbage (use half)
- 2 spring onion
-
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).)
- 1 carrot (use half)
- 90g Tenderstem broccoli (use half)
-
250g steamed brown basmati rice (use half)(Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
-
280g tofu (Soya)(Tofu (Water, Soya Beans, Nigari))
Allergens
Contains:
Soya
May Contain:
Celery, Mustard
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 121Kcal | 867Kcal |
| 506kJ | 3629kJ | |
| Fat | 5.7g | 41g |
| of which saturates | 0.8g | 6.1g |
| Carbohydrates | 9g | 66g |
| of which sugars | 2.2g | 16g |
| Protein | 7.4g | 53g |
| Salt | 0.36g | 2.6g |
| Fibre | 2.2g | 16g |
Vegan
Ready in 20
1/3 daily fibre
6 plants
Low sat fat
Speedy Korean-style Tofu & Kimchi Rice
Our plant-based twist on the popular Japanese dish. Starring crispy fried tofu, sizzling fried rice and Kimchi tenderstem. Finish with a drizzle of gochujang paste – it's ready in 20 mins!
Cooking Instructions
Cooking Instructions
Before you start
- Pull out a peeler, a measuring jug, a medium bowl, a large mixing bowl, a grater, a large frying pan & a medium saucepan
Prep the tofu
- Drain the tofu and pat dry with paper towel. Tear into 3cm pieces
- Add the tofu and the chilli paste and half of the gochujang to the medium bowl. Toss to coat the tofu, then set aside to marinate
Fry the tofu
- Meanwhile, sprinkle the cornflour over the tofu and toss to coat
- Heat the large frying pan with 1 tbsp oil on high heat. Once the pan is hot, add the tofu and cook for 8-10 mins turning occasionally, until crispy and deep golden brown. Set aside
Make the fried rice
- Thinly slice the spring onions. Trim and finely slice the cabbage. Coarsely grate the carrot (peel optional)
- Heat the medium frying pan over a medium heat. Once the pan is hot, add the carrots, cabbage and half the spring onions. Cook for 3-4 mins, until softened, then stir in the rice and 50ml water (25ml for 1 person)
- Break up the rice using a spoon and cook for 2-3 mins until piping hot, stir through the asian paste then season with salt and pepper
Boil the tenderstem
- Bring the large saucepan filled with salted hot water to a boil
- Add the broccoli to the saucepan and boil for 3-4 mins, until cooked, then drain. Return to the pan and toss through the kimchi
Plate up
- Serve the tofu with fried rice and kimchi tenderstem. Drizzle over the remaining gochujang
- Scatter over the remaining spring onions
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