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Check out the latest recommended times in our Cooking Guidelines.
Korean-style Tofu Bibimbap with Brown Rice, Kimchi & Pak Choi
We love the dynamic flavours of Korean cuisine. Our spin on bibimbap features nutty brown rice, crunchy carrot and satisfying chunks of tamari-dressed tofu. Leafy pak choi, tangy kimchi and creamy avocado slices complete the feast.
1/3 daily fibre
7 plants
Low sat fat
Serving size
Ingredients
- 50g kimchi (Chinese Cabbage (79%), Carrot (10%), Spring Onion (6%), Sea Salt, Chilli Powder, Ginger, Garlic)
- 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)
- 4 tbsp Asian paste (Soya) (Garlic, Ginger, Tamari sauce (Water, Soyabeans, Salt, Spirit Vinegar), Red Chilli, Rapeseed oil, Yeast extract powder (Yeast Extract, Salt).)
- 1 tsp sesame seeds (Sesame)
- 2 tbsp cornflour
- 560g tofu (Soya) (Tofu (Water, Soya Beans, Nigari))
- 4 spring onion
- 2 garlic clove
- 3 pak choi
- 2 avocado
- 2 carrot
- 200g brown rice (100% Brown Rice)
Nutritional Information
Calories: 758
Protein: 32g
Carbs: 65g
Fat: 40g
Korean-style Tofu Bibimbap with Brown Rice, Kimchi & Pak Choi
We love the dynamic flavours of Korean cuisine. Our spin on bibimbap features nutty brown rice, crunchy carrot and satisfying chunks of tamari-dressed tofu. Leafy pak choi, tangy kimchi and creamy avocado slices complete the feast.
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Cooking Instructions
Before you start
- Bring a large saucepan filled with salted water to a boil
- Pull out a large frying pan, a large bowl, a sieve & a grater
Get the rice on
- Add the rice to the saucepan and boil for 25-30 mins, until cooked, then drain
Prep the veg
- Coarsely grate the carrots (peel optional). Thinly slice the avocados. Trim and cut the pak choi into bite-sized pieces. Finely chop or crush the garlic. Thinly slice the spring onions
Cook the tofu
- Drain the tofu, pat dry with paper towel and tear into bite-sized chunks
- Add the cornflour, half the sesame seeds and a pinch of salt to the large bowl. Add the tofu and toss to coat
- Heat the large frying pan with 1 tbsp oil on medium heat. Once hot, add the tofu and cook for 8-10 mins, turning regularly, until golden
- Remove from the heat, then add the Asian paste and gochujang. Toss to coat. Remove from the pan and keep warm
Last bits & plate up
- Reheat the empty tofu pan with 2 tsp oil. Once hot, add the pak choi and garlic and cook for 3 mins, until softened. Season with salt and pepper
- Serve into bowls, arranging the tofu, carrot, avocado, pak choi and rice into sections
- Top with the kimchi, spring onion and remaining sesame seeds
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