Sticky Tofu Bibimbap with Kimchi & Sugar snaps

Serving size

1 person 2 people 4 people

Ingredients

200g sugar snap peas
80g brown rice

(100% Brown Rice)
1 tbsp maple syrup

(maple syrup(100%))
2 tsp ginger & garlic paste

(Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
1 carrot
1 avocado (use half)
2 spring onion
280g tofu (Soya)

(Tofu (Water, Soya Beans, Nigari))
1 tbsp cornflour
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 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)
50g kimchi

(Chinese Cabbage (79%), Carrot (10%), Spring Onion (6%), Sea Salt, Chilli Powder, Ginger, Garlic)
1 tsp black sesame seeds (Sesame)

Allergens

Contains: Soya, Sesame

Nutritional Information

Typical values	per 100g	per portion
Energy	139Kcal	718Kcal
	581kJ	3004kJ
Fat	7.0g	36g
of which saturates	1.1g	5.9g
Carbohydrates	12g	64g
of which sugars	3.7g	19g
Protein	6.3g	33g
Salt	0.43g	2.2g
Fibre	2.5g	13g

Ingredients

200g sugar snap peas (use half)
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)
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)

Allergens

Contains: Soya, Sesame

Nutritional Information

Typical values	per 100g	per portion
Energy	136Kcal	721Kcal
	568kJ	3018kJ
Fat	6.8g	36g
of which saturates	1.1g	5.9g
Carbohydrates	12g	64g
of which sugars	3.7g	20g
Protein	6.2g	33g
Salt	0.41g	2.2g
Fibre	2.4g	13g

Back

Vegan 1/3 daily fibre 6 plants Low sat fat

Sticky Tofu Bibimbap with Kimchi & Sugar snaps

Prep time: 15 mins

Total time: 30 mins

Cuisine: Korean

Food group: Vegan

We love the dynamic flavours of Korean cuisine. Our spin on bibimbap features fluffy brown rice, vibrant kimchi, sweet carrot and satisfying chunks of tamari-dressed tofu. Sugar snaps and creamy avocado slices add a pop of green.

Cooking Instructions

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.

Before you start

Bring a medium saucepan filled with salted water to a boil
Pull out a medium frying pan, a medium 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 carrot (peel optional). Thinly slice the half avocado. Thinly slice the spring onions

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 cover to keep warm

Last bits & plate up

Reheat the frying pan with 1 tsp oil on medium heat. Once hot, add the sugar snaps and cook for 4-5 mins, until softened and starting to char. Season with salt and pepper. Add the ginger & 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 sugar snaps alongside. Top with the kimchi, sesame seeds and spring onion