Sticky Gochujang Tofu with Veggie Fried Rice & Spring Onion

Serving size

1 person 2 people 4 people

Ingredients

1 tbsp chilli paste

(Red Chillies, Rapeseed Oil, White Wine Vinegar, Sea Salt)
500g steamed brown basmati rice

(Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
4 tsp ginger & garlic paste

(Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
2 tbsp tamari (Soya)

(water, soybeans, salt, spirit vinegar)
2 tbsp maple syrup

(maple syrup(100%))
8 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)
2 carrot
1 head of broccoli
80g baby corn
560g tofu (Soya)

(Tofu (Water, Soya Beans, Nigari))
3 spring onion
1 tbsp cornflour

Allergens

Contains: Soya

Nutritional Information

Typical values	per 100g	per portion
Energy	113Kcal	608Kcal
	474kJ	2546kJ
Fat	4.7g	25g
of which saturates	0.7g	3.7g
Carbohydrates	11g	62g
of which sugars	4.0g	21g
Protein	5.8g	31g
Salt	0.65g	3.5g
Fibre	2.2g	12g

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Vegan Ready in 20 High protein 1/3 daily fibre 5 plants Low sat fat Family classics

Sticky Gochujang Tofu with Veggie Fried Rice & Spring Onion

Prep time: 15 mins

Total time: 20 mins

Cuisine: Korean

Food group: Vegan

It's sticky, sweet and absolutely irresistible. You'll drizzle crispy cubes of tofu in a sticky, chilli sauce. Pack some punch into fried rice with plenty of ginger and garlic. Then, layer it all up with crunchy sweetcorn, broccoli and spring onions.

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 large frying pans, a large bowl, a small bowl, a grater & a measuring jug

Fry the tofu

Thinly slice the spring onion greens, then cut the whites into 2cm pieces
Drain the tofu, pat dry with paper towel and cut into 2cm cubes
Place the tofu into the large bowl, along with the cornflour and a generous pinch of salt. Toss to coat evenly
Heat a large frying pan with 2 tsp oil on medium-high heat. Once hot, add the tofu and spring onion whites and cook for 6-8 mins, turning the tofu regularly, until golden on all sides

Finish the prep

Halve the baby sweetcorn lengthways. Cut the broccoli into small florets. Coarsely grate the carrot
In the small bowl, combine the gochujang, maple syrup, chilli paste (for those who'd like more heat), half the tamari, half the ginger & garlic paste and 75ml water

Soften the veg

Add the sauce to the tofu pan and cook for 3-5 mins, until the sauce thickens and coats the tofu
Meanwhile, heat the other large frying pan with 1 tbsp oil on medium-high heat. Once hot, add the broccoli and carrot and cook for 5-6 mins. Add the sweetcorn and cook for 2-3 mins more, until softening. Season with salt and pepper

Make the fried rice

Add the rice and the remaining tamari and ginger & garlic paste to the veg pan. Add a splash of water and break up the rice with a wooden spoon. Cook for 2-3 mins, until piping hot. Season to taste with a pinch of salt and pepper