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.
Sesame Tofu & Kimchi Rice Bowl
Crisp, golden tofu, coated in a tamari-maple dressing. Crunchy, sweet carrot, bursting with vitamin A. Cooling cucumber; tangy kimchi. An easy, eye-catching rice bowl, scattered with sesame seeds, that’s ready to eat in minutes.
Ready in 20
High protein
6 plants
Low sat fat
Serving size
Ingredients
- 4cm fresh ginger (use half)
- 1 midi cucumber (use half)
- 1 tsp sesame seeds (use half) (Sesame)
- 1 tbsp maple syrup (use half)
- 50g kimchi (use half) (Soya, Celery, Mustard) (Chinese Leaf, Carrot, Raddish, Apple, Spring onion, Ginger, Garlic, Chilli, Dry Red Pepper Powder, Soy Sauce (water, soy beans, salt, spirit vinegar), Salt)
- 3 radish
- 280g tofu (use half) (Soya) (Tofu (Water, Soya Beans, Nigari))
- 1 carrot (use half)
- 2 tbsp tamari (use half) (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 250g steamed brown basmati rice (use half) (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 1 tbsp rice wine vinegar (use half)
Nutritional Information
Calories: 527
Protein: 29g
Carbs: 46g
Fat: 23g
Ingredients
- 4cm fresh ginger
- 280g tofu (Soya) (Tofu (Water, Soya Beans, Nigari))
- 1 midi cucumber
- 1 tsp sesame seeds (Sesame)
- 50g kimchi (Soya, Celery, Mustard) (Chinese Leaf, Carrot, Raddish, Apple, Spring onion, Ginger, Garlic, Chilli, Dry Red Pepper Powder, Soy Sauce (water, soy beans, salt, spirit vinegar), Salt)
- 250g steamed brown basmati rice (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 3 radish
- 1 tbsp rice wine vinegar
- 1 carrot
- 2 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 1 tbsp maple syrup
Nutritional Information
Calories: 523
Protein: 29g
Carbs: 45g
Fat: 23g
Sesame Tofu & Kimchi Rice Bowl
Crisp, golden tofu, coated in a tamari-maple dressing. Crunchy, sweet carrot, bursting with vitamin A. Cooling cucumber; tangy kimchi. An easy, eye-catching rice bowl, scattered with sesame seeds, that’s ready to eat in minutes.
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Cooking Instructions
- Drain the tofu, pat dry with paper towel and cut into 8 triangles. Heat a medium frying pan with 1/2 tbsp oil on medium heat. Add the tofu and cook for 3 mins, per side, until golden.
- Make the dressing; finely chop or grate the ginger. In a small bowl, combine the ginger, tamari, maple syrup and vinegar. At the final minute, add the dressing to the tofu pan and simmer for 2-3 mins, until reduced by half.
- Heat another medium frying pan on medium-high heat. Add the rice and break it up with a spoon. Add a splash of water and cook for 2-3 mins, until piping hot.
- Meanwhile, coarsely grate the carrot. Trim and thinly slice the radishes and cucumber into rounds.
- Assemble the bowl. Serve the rice, cucumber, carrot, radishes, tofu and kimchi garnished with the sesame seeds. Drizzle any remaining dressing from the pan over the top.
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