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Sticky Tofu Bibimbap with Kimchi & Pak Choi
We love the dynamic flavours of Korean cuisine. Our spin on bibimbap features fluffy brown rice, sweet carrot and satisfying chunks of tamari-dressed tofu. Pak choi and creamy avocado slices are your essential greens.
1/3 daily fibre
6 plants
Low sat fat
Serving size
Ingredients
- 2 tsp ginger & garlic paste (use half) (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 1 tsp black sesame seeds (use half) (Sesame)
- 1 tbsp maple syrup (use half) (maple syrup(100%))
- 2 spring onion
- 2 tbsp Asian paste (use half) (Soya) (Garlic, Ginger, Tamari sauce (Water, Soyabeans, Salt, Spirit Vinegar), Red Chilli, Rapeseed oil, Yeast extract powder (Yeast Extract, Salt).)
- 1 tbsp cornflour (use half)
- 280g tofu (use half) (Soya) (Tofu (Water, Soya Beans, Nigari))
- 80g brown rice (use half) (100% Brown Rice)
- 2 pak choi
- 50g kimchi (use half) (Chinese Cabbage (79%), Carrot (10%), Spring Onion (6%), Sea Salt, Chilli Powder, Ginger, Garlic)
- 1 avocado (use a quarter)
- 2 tbsp gochujang paste (use half) (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)
- 1 carrot (use half)
Nutritional Information
Calories: 726
Protein: 35g
Carbs: 64g
Fat: 36g
Ingredients
- 2 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 1 tbsp maple syrup (maple syrup(100%))
- 1 tsp black sesame seeds (Sesame)
- 2 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)
- 1 avocado (use half)
- 50g kimchi (Chinese Cabbage (79%), Carrot (10%), Spring Onion (6%), Sea Salt, Chilli Powder, Ginger, Garlic)
- 1 tbsp cornflour
- 80g brown rice (100% Brown Rice)
- 2 tbsp Asian paste (Soya) (Garlic, Ginger, Tamari sauce (Water, Soyabeans, Salt, Spirit Vinegar), Red Chilli, Rapeseed oil, Yeast extract powder (Yeast Extract, Salt).)
- 2 spring onion
- 280g tofu (Soya) (Tofu (Water, Soya Beans, Nigari))
- 2 pak choi
- 1 carrot
Nutritional Information
Calories: 703
Protein: 32g
Carbs: 61g
Fat: 36g
Sticky Tofu Bibimbap with Kimchi & Pak Choi
We love the dynamic flavours of Korean cuisine. Our spin on bibimbap features fluffy brown rice, sweet carrot and satisfying chunks of tamari-dressed tofu. Pak choi and creamy avocado slices are your essential greens.
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Cooking Instructions
Before you start
- Bring a large saucepan filled with salted water to a boil
- Pull out a sieve, a grater, a peeler, a medium bowl & a medium frying pan
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 carrot (peel optional). Thinly slice half the avocado
- Trim and cut the pak choi into bite-sized pieces. Thinly slice the spring onion
Cook the tofu
- Drain the tofu, pat dry with paper towel and tear into bite-sized pieces
- Add the cornflour and a pinch of salt to the medium bowl. Add the tofu and toss to coat
- Heat the medium 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 and add the Asian paste, gochujang and maple syrup. Toss to coat, remove from the pan and keep warm
Last bits & plate up
- Reheat the frying pan with 1 tsp oil. Once hot, add the pak choi and cook for 2-3 mins, until softened. Season with salt and pepper. Add the ginger and garlic paste and cook for another 1 min, then remove from the heat
- Share the sticky tofu between bowls, with the rice, grated carrot, avocado and pak choi alongside. Top with the kimchi, sesame seeds and remaining spring onion
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