One-pot Miso Gochujang Tofu with Veggie Fried Rice & Edamame

Serving size

1 person 2 people 4 people

Ingredients

1 tsp black sesame seeds (Sesame)
80g mangetout
1 carrot
500g steamed brown basmati rice

(Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
1 handful of fresh coriander
1 unwaxed lime
2 tbsp white miso paste (Soya)

(White Miso (Water, SOYBEANS, Rice, Salt), Water, Citric Acid)
4 spring onion
1 sweetheart cabbage
100g edamame beans (Soya)
4 tsp ginger & garlic paste

(Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
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)
560g tofu (Soya)

(Tofu (Water, Soya Beans, Nigari))

Allergens

Contains: Sesame, Soya

Nutritional Information

Typical values	per 100g	per portion
Energy	111Kcal	498Kcal
	464kJ	2082kJ
Fat	4.6g	21g
of which saturates	0.7g	2.9g
Carbohydrates	10g	45g
of which sugars	2.7g	12g
Protein	7.4g	33g
Salt	0.3g	1.3g
Fibre	2.6g	12g

Back

Vegan High protein 1/3 daily fibre 7 plants Low sat fat Family favourite One-pot

One-pot Miso Gochujang Tofu with Veggie Fried Rice & Edamame

Prep time: 15 mins

Total time: 25 mins

Cuisine: Korean

Food group: Vegan

Busy weeknight? This one-pot wonder is exactly what you need. Starring protein-rich tofu, flavoured with umami miso and warm gochujang, served on top of a vibrant veggie fried rice - made with nutty brown rice, bright carrot, sweet mangetout and crunchy cabbage. Dish up alongside chunky edamame, and you're ready to dig in!

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 a large frying pan, a medium bowl & a grater

Fry the tofu & prep

Drain the tofu, pat dry with paper towel and cut into 2cm cubes
Heat the large frying pan with 1/2 tsp olive oil on medium-high heat. Once hot, add the tofu, season with a pinch of salt and pepper and cook for 8-10 mins, turning occasionally, until golden. Transfer the tofu into the medium bowl
Meanwhile, trim and finely slice the cabbage. Coarsely grate the carrot (peel optional). Thinly slice the spring onions. Roughly chop the coriander. Halve the lime

Marinate the tofu

Add the miso, half the gochujang paste (add less for less heat) and the juice from half the lime to the tofu. Toss to coat then cover to keep warm

Make the veggie fried rice

Reheat the frying pan with 1/2 tsp olive oil on high heat. Once hot, add the cabbage and carrot, cook for 4-5 mins, until softened. Season with salt and pepper
Add the mangetout, spring onion, ginger & garlic paste and half the coriander (make it kid friendly: save the coriander for garnish). Cook for a further 2-3 mins, until softened
Stir in the rice, breaking it up with a wooden spoon. Add a splash of water and cook for 2-3 mins, until piping hot. Season to taste

Plate up

Serve the veggie fried rice into bowls, topped with the miso gochujang tofu (and any remaining marinade in the bowl). Drizzle over the remaining gochujang paste (for those who'd like the heat)
Garnish with the edamame, sesame seeds, remaining coriander and remaining lime, cut into wedges