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 Gochujang Tofu Bowl
We know you love our Korean-inspired dishes, so this speedy rice bowl is sure to make you smile! Here, protein-rich tofu is sizzled with our gochujang-style sauce, then dished up with fluffy basmati. For toppings? Creamy avocado and zingy pickled cucumbers.
1/3 daily fibre
5 plants
Low sat fat
Serving size
Ingredients
- 2 tsp black sesame seeds (Sesame)
- 2 pepper
- 2 tbsp sesame oil (Sesame)
- 1 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 1 tbsp maple syrup (maple syrup(100%))
- 4 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 handful of fresh coriander
- 1 cucumber
- 1 avocado
- 500g steamed wholegrain & wild basmati (Natural Wholegrain Basmati Rice - Steamed (89%), Natural Wild Rice - Steamed (10%), Rice Bran Oil, Acacia Fibre)
- 560g tofu (Soya) (Tofu (Water, Soya Beans, Nigari))
- 2 unwaxed lime
Nutritional Information
Calories: 630
Protein: 29g
Carbs: 43g
Fat: 36g
Korean-style Gochujang Tofu Bowl
We know you love our Korean-inspired dishes, so this speedy rice bowl is sure to make you smile! Here, protein-rich tofu is sizzled with our gochujang-style sauce, then dished up with fluffy basmati. For toppings? Creamy avocado and zingy pickled cucumbers.
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Cooking Instructions
Before you start
- Pull out a peeler, a measuring jug, a medium bowl, a small bowl & 2 large frying pans
Pickle the cucumber
- Halve the limes.Peel the cucumber into ribbons
- To the medium bowl, add the cucumber, the juice from one lime, half the sesame seeds and a pinch of salt. Set aside to pickle
Make the avo topping
- Roughly chop the coriander. Dice the avocado into 2cm cubes and place in the small bowl with the coriander, juice from half a lime and a good pinch of salt. Set aside
Time to fry
- Drain the tofu, pat dry with paper towel and cut into 2cm cubes. Dice the peppers into 2cm chunks
- Heat a large frying pan on medium-high heat with half the sesame oil. Once hot, add the tofu and cook for 5-6 mins, turning occasionally, until crispy and golden. Season with salt and pepper
- Add the pepper and cook for another 3-4 mins, until softened. Add the gochujang paste, maple, a squeeze of lime juice and 50ml water. Toss to coat the tofu and veg
Heat the rice
- Heat the other large frying pan on medium-high heat with the remaining sesame oil. Once hot, add the rice and tamari
- Cook for 3-4 mins until piping hot
Plate up
- Serve the rice into bowls, topped with the tofu, pickled cucumber and avocado. Sprinkle over the remaining sesame seeds
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