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.
Serving size
Ingredients
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
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 105Kcal | 512Kcal |
| 440kJ | 2143kJ | |
| Fat | 4.2g | 20g |
| of which saturates | 0.6g | 2.9g |
| Carbohydrates | 10g | 46g |
| of which sugars | 2.6g | 13g |
| Protein | 6.6g | 32g |
| Salt | 0.25g | 1.2g |
| Fibre | 2.5g | 12g |
Vegan
High protein
1/3 daily fibre
New
7 plants
Low sat fat
Family-friendly
One Pan Korean Style Miso Gochujang Tofu with Veggie Fried Rice & Edamame
x
Cooking Instructions
Cooking Instructions
Before you start
- Pull out a large frying pan and a medium bowl
Fry the tofu & do the prep
- Drain the tofu, pat dry with paper towel and cut into 2cm cubes. Heat the large frying pan with 1/2 tsp oil on medium-high heat. Once hot, add the tofu, season with a pinch of salt and pepper then cook for 8-10 mins, turning occasionally, until golden. Empty 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
Marinade the tofu
- Add half the gochujang paste, miso and the juice from half the lime to the tofu. Mix to coat then cover to keep warm
Make the veggie fried rice
- Reheat the frying pan with 1/2 tsp oil on high heat. Once hot, add the cabbage and carrot, cook for 4-5 mins, until softened and wilted. Season with salt and pepper
- Add the mangetout, spring onion, half the coriander (or leave for garnish) and ginger & garlic paste. Cook for a further 2-3 mins, until softened
- Toss in the rice and break it up with a wooden spoon. Add a splash of water and cook for 2-3 mins, until piping hot. Season the fried rice with salt and pepper to taste
Plate up
- Serve the veggie fried rice into bowls, topped with the miso-gochujang tofu (and any marinade in the bowl) and edamame. Drizzle over the remaining gochujang paste (for those who'd like the heat). Garnish with the sesame seeds, remaining coriander and remaining lime, cut into wedges
Getting hungry?
Healthy, chef designed meal kits to cook at home.
Looking for more recipe inspiration?
Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!
While you wait, pull up a chair with The Mindful Journal for healthy lifestyle tips and recipe inspiration.
By signing up to our mailing list you agree to the terms of our Privacy Policy.