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.
Tofu, Mushroom & Kimchi Rice
Garlicky mushrooms sizzle with vitamin K-dense pak choi and a chilli-flecked sesame-tamari dressing in this Korean-inspired rice dish. Golden tofu, punchy kimchi and cooling cucumber finish it off.
Prep in 10
High protein
5 plants
Low sat fat
Serving size
Ingredients
- 280g tofu (use half) (Soya) (Tofu (Water, Soya Beans, Nigari))
- 2 garlic clove
- 1 tbsp sesame oil (use half) (Sesame)
- 1 chilli (use half)
- 1 pak choi (use half)
- 240g chestnut mushrooms (use half)
- 80g brown rice (use half) (brown rice (100%))
- 2 tbsp tamari (use half) (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 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)
- 1 midi cucumber (use half)
Nutritional Information
Calories: 552
Protein: 30g
Carbs: 37g
Fat: 30g
Ingredients
- 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)
- 1 chilli
- 1 midi cucumber
- 1 tbsp sesame oil (Sesame)
- 240g chestnut mushrooms
- 2 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 1 pak choi
- 2 garlic clove
- 280g tofu (Soya) (Tofu (Water, Soya Beans, Nigari))
- 80g brown rice (brown rice (100%))
Nutritional Information
Calories: 546
Protein: 30g
Carbs: 36g
Fat: 30g
Tofu, Mushroom & Kimchi Rice
Garlicky mushrooms sizzle with vitamin K-dense pak choi and a chilli-flecked sesame-tamari dressing in this Korean-inspired rice dish. Golden tofu, punchy kimchi and cooling cucumber finish it off.
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Cooking Instructions
- Preheat the oven to 200C / fan 180C / gas mark 6. Boil a kettle. Heat a medium saucepan filled with salted boiling water on a high heat. Add the rice and boil for 25-30 mins, until cooked, then drain.
- Drain the tofu, pat dry with paper towel and slice into 8 triangles. Heat a large frying pan with 2 tsp oil on a medium-high heat and cook the tofu for 2 mins on each side, until turning golden. Turn the heat off, add half the tamari to the pan and mix. Transfer the tofu to a lined baking tray and bake for 15 mins.
- Make the tamari dressing. In a bowl, mix together the sesame oil and remaining tamari. Thinly slice the chilli (remove the seeds for less heat), then add half to the bowl. Reserve for later.
- Thinly slice the mushrooms. Trim the root off the pak choi and slice into bite-sized pieces. Finely chop or crush the garlic. Slice the cucumber into thin discs.
- Reheat the large frying pan with 2 tsp oil over a medium-high heat. Add the mushrooms and garlic, then cook for 2 mins, until softening. Add the pak choi and the tamari dressing, then cook for a further 1 min, until the pak choi has softened. Stir through the cooked rice.
- Serve the vegetable rice and tofu with the kimchi and cucumber. Garnish with the remaining chilli.
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