Korean-style Gochujang Tofu with Wild Basmati Rice & Pickled Cucumber

Serving size

1 person 2 people 4 people

Ingredients

2 unwaxed lime
1 cucumber
2 pepper
2 tsp black sesame seeds (Sesame)
560g tofu (Soya)

(Tofu (Water, Soya Beans, Nigari))
1 avocado
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)
500g steamed wholegrain & wild basmati

(Natural Wholegrain Basmati Rice - Steamed (89%), Natural Wild Rice - Steamed (10%), Rice Bran Oil, Acacia Fibre)
2 tbsp sesame oil (Sesame)
1 tbsp maple syrup

(maple syrup(100%))
1 tbsp tamari (Soya)

(water, soybeans, salt, spirit vinegar)

Allergens

Contains: Sesame, Soya

Nutritional Information

Typical values	per 100g	per portion
Energy	124Kcal	607Kcal
	521kJ	2540kJ
Fat	6.8g	33g
of which saturates	1.2g	6.0g
Carbohydrates	9g	43g
of which sugars	2.3g	11g
Protein	5.9g	29g
Salt	0.36g	1.8g
Fibre	2.1g	10g

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Vegan 1/3 daily fibre 5 plants Low sat fat

Korean-style Gochujang Tofu with Wild Basmati Rice & Pickled Cucumber

Prep time: 15 mins

Total time: 25 mins

Cuisine: Korean

Food group: Vegan

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.

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 larg frying pans, a medium bowl, a small bowl, a peeler & a measuring jug

Pickle the cucumber

Halve the limes. Peel the cucumber into ribbons
To the medium bowl, add the cucumber, the juice from a lime, half the sesame seeds and a pinch of salt. Set aside to pickle

Make the avo salsa

Dice the avocado into 2cm chunks and place in the small bowl with the 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 with half the sesame oil on medium-high heat. 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 5-7 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 with the remaining sesame oil on medium-high heat. Once hot, add the rice and tamari
Cook for 3-4 mins until piping hot