Korean Tofu Bowl with Wild Rice, Edamame & Kimchi

Serving size

1 person 2 people 4 people

Ingredients

1 tbsp maple syrup (use half)

(maple syrup(100%))
2 spring onion
1 tsp sesame seeds (use half) (Sesame)
1 tbsp rice vinegar (use half)

(Rice Vinegar, Salt)
1 tbsp tamari (use half) (Soya)

(water, soybeans, salt, spirit vinegar)
4cm fresh ginger
1 garlic clove
250g steamed wholegrain & wild basmati (use half)

(Natural Wholegrain Basmati Rice - Steamed (89%), Natural Wild Rice - Steamed (10%), Rice Bran Oil, Acacia Fibre)
1 pak choi (use half)
25g kimchi (use half)

(Chinese Cabbage (79%), Carrot (10%), Spring Onion (6%), Sea Salt, Chilli Powder, Ginger, Garlic)
1 tbsp cornflour (use half)
50g edamame beans (use half) (Soya)
280g tofu (use half) (Soya)

(Tofu (Water, Soya Beans, Nigari))

Allergens

Contains: Sesame, Soya

Nutritional Information

Typical values	per 100g	per portion
Energy	113Kcal	499Kcal
	473kJ	2087kJ
Fat	4.5g	20g
of which saturates	0.7g	3.2g
Carbohydrates	10g	46g
of which sugars	1.5g	6.4g
Protein	7.7g	34g
Salt	0.36g	1.6g
Fibre	2.3g	10g

Ingredients

1 pak choi
1 tbsp maple syrup

(maple syrup(100%))
25g kimchi

(Chinese Cabbage (79%), Carrot (10%), Spring Onion (6%), Sea Salt, Chilli Powder, Ginger, Garlic)
4cm fresh ginger
1 tbsp cornflour
1 tsp sesame seeds (Sesame)
50g edamame beans (Soya)
250g steamed wholegrain & wild basmati

(Natural Wholegrain Basmati Rice - Steamed (89%), Natural Wild Rice - Steamed (10%), Rice Bran Oil, Acacia Fibre)
1 tbsp rice vinegar

(Rice Vinegar, Salt)
1 garlic clove
2 spring onion
1 tbsp tamari (Soya)

(water, soybeans, salt, spirit vinegar)
280g tofu (Soya)

(Tofu (Water, Soya Beans, Nigari))

Allergens

Contains: Sesame, Soya

Nutritional Information

Typical values	per 100g	per portion
Energy	118Kcal	497Kcal
	496kJ	2078kJ
Fat	5.0g	21g
of which saturates	0.8g	3.3g
Carbohydrates	10g	44g
of which sugars	1.4g	5.9g
Protein	7.9g	33g
Salt	0.38g	1.6g
Fibre	2.4g	9.9g

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Vegan High protein New 7 plants Low sat fat Nutrient dense Smaller portion

Korean Tofu Bowl with Wild Rice, Edamame & Kimchi

Name: Korean Tofu Bowl with Wild Rice, Edamame & Kimchi
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 1 pak choi; 1 tbsp maple syrup; 25g kimchi; 4cm fresh ginger; 1 tbsp cornflour; 1 tsp sesame seeds; 50g edamame beans; 250g steamed wholegrain & wild basmati; 1 tbsp rice vinegar; 1 garlic clove; 2 spring onion; 1 tbsp tamari; 280g tofu

Prep time: 15 mins

Total time: 25 mins

Cuisine: Korean

Food group: Vegan

Cooking Instructions

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.

Before you start

Pull out 2 medium frying pans, a medium bowl, a small bowl & a grater

Start the prep

Peel and finely chop or grate the garlic and ginger. Thinly slice the spring onions, keeping the green and white parts separate. Trim and cut the pak choi into bite-sized pieces. Roughly chop the kimchi
In the small bowl, combine the kimchi, rice vinegar, tamari, maple syrup, half the sesame seeds and 2 tbsp water (1 tbsp for 1 person). Season with a pinch of salt and pepper

Fry the tofu

Drain the tofu and pat dry with paper towel. Cut into 2cm thick slices, then halve diagonally into triangles. Add to the medium bowl with the cornflour, a pinch of salt and pepper. Toss to coat the tofu
Heat a medium frying pan with 1 tsp oil on medium-high heat. Once hot, add the tofu and fry for 4-5 mins on each side, until golden and crisp
Add half the spring onion whites, the garlic and ginger and cook for 1 min, then add the kimchi sauce and simmer for 1-2 mins, until thickened

Fry the rice

Meanwhile, heat the other medium frying pan with 1/2 tsp oil on medium-high heat. Once hot, add the pak choi and remaining spring onion whites and cook for 2-3 mins, then add the rice, breaking it up with a wooden spoon. Add a splash of water and cook for 2-3 mins, until piping hot. Season with salt

Plate up

Share the rice and edamame between bowls. Top with the tofu and pour over the kimchi sauce. Sprinkle with the remaining sesame seeds and spring onion greens to finish