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.
Sticky Tofu with Black Bean Cabbage Rice
What could be dreamier than tofu coated in a sticky-sweet maple, tamari and chilli paste sauce – then baked til golden. Dish up with ginger carrots and sweetheart cabbage, sweetened with sticky black bean paste. Toss in some brown rice and get stuck in!
High protein
1/3 daily fibre
7 plants
Low sat fat
Serving size
Ingredients
- 2 tbsp black bean paste (Soya) (Water, Salted Black Beans(Black Beans (soya), Salt), Date Syrup, Salt, Acetic Acid)
- 2 tsp sesame seeds (Sesame)
- 2 carrot
- 3 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 4 tsp ginger paste (Ginger, Citric Acid, Cornflour)
- 2 tbsp rice vinegar (Rice Vinegar, Salt)
- 1 tbsp maple syrup (maple syrup(100%))
- 3 spring onion
- 560g tofu (Soya) (Tofu (Water, Soya Beans, Nigari))
- 1 tbsp chilli paste (Red Chilli Puree, Olive oil, White wine vinegar, Sea salt)
- 80g baby spinach
- 200g brown rice (100% Brown Rice)
- 1 sweetheart cabbage
Nutritional Information
Calories: 547
Protein: 30g
Carbs: 55g
Fat: 22g
Sticky Tofu with Black Bean Cabbage Rice
What could be dreamier than tofu coated in a sticky-sweet maple, tamari and chilli paste sauce – then baked til golden. Dish up with ginger carrots and sweetheart cabbage, sweetened with sticky black bean paste. Toss in some brown rice and get stuck in!
Getting hungry?
Find 56 recipes a week just like this one at Mindful Chef, that are all:
Delicious, high quality food - and lots of it
No stodgy refined carbs - no food comas here
Goodness from natural food - full of fibre
Cooking Instructions
Before you start
- Preheat the oven to 220C / fan 200C / gas mark 7
- Line a baking tray with parchment paper
- Bring a large saucepan filled with salted water to a boil
- Pull out a small bowl, a large frying pan, a grater, a measuring jug & a sieve
Cook the rice
- Add the rice to the saucepan and boil for 25-30 mins, until cooked, then drain
Prep the tofu & sauce
- Drain the tofu, pat dry with paper towel and cut into 2cm cubes
- In the small bowl, combine the maple syrup, tamari and chilli paste
Fry the tofu
- Heat the large frying pan with 1 tbsp oil on medium heat. Once hot, add the tofu and cook for 8-10 mins, turning occasionally, until crispy and golden
- Pour in half the sauce, simmer for 2 mins, then transfer the tofu to the lined baking tray
- Scatter the sesame seeds over the tofu and bake for 8 mins, until crispy
Build the dish
- Meanwhile, trim and finely slice the cabbage. Coarsely grate the carrots. Rinse the spinach
- Add 1 tbsp oil and the remaining sauce in the frying pan and return to medium heat. Once hot, add the carrot, ginger paste and 100ml hot water
- Cook for 3-4 mins, until softened, then add the cabbage
- Cook for 3 mins, then add the black bean paste, vinegar and cooked rice. Stir in the spinach and cook for a final 2 mins, until the veg is soft. Season with salt to taste
Plate up
- Finely slice the spring onions
- Serve the cabbage rice on plates, topped with the tofu. Garnish with the spring onion
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!
By signing up to our mailing list you agree to the terms of our Privacy Policy.