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Bulgogi Tofu

Bulgogi Tofu

with Roasted Bok Choy and Basmati Rice

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Looking for a tasty midweek dinner option? Try cooking up our Bulgogi Tofu, Roasted Bok Choy & Rice in just 20 minutes for a balanced and tasty meal.


Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time20 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Spring Onion

½ unit(s)


1 unit(s)

Pak Choi

1 block(s)



20 grams


1 pack(s)

Steamed Basmati Rice

1 sachet

Bulgogi Sauce


15 grams

Sesame Seeds

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2163 kJ
Energy (kcal)517 kcal
Fat17.0 g
of which saturates3.0 g
Carbohydrate68 g
of which sugars19.0 g
Protein23 g
Salt1.7 g
Always refer to the product label for the most accurate ingredient and allergen information.
Instructionsarrow up iconarrow up icon
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a) Preheat the oven to 160°C. b) Trim the spring onion and finely slice. Zest and quarter the lime. c) Chop the base off the bok choy and discard. Slice lengthways into quarters. d) Separate the bok choy leaves and pop onto a baking tray with a drizzle of oil, salt and pepper. Roast on the top shelf of the oven until tender and slightly charred, 10-12 mins. Turn halfway through.


a) Meanwhile, chop the tofu into 2cm cubes. Lay them on some kitchen roll to soak up some of the moisture. b) Pop the cornflour onto a large plate. Season with salt and pepper. c) Pop the tofu onto the plate. Toss to evenly coat the tofu in the cornflour.


a) Heat a glug of oil in large frying pan over high heat. b) Once hot, add the tofu to the pan (leaving any excess cornflour behind!). Fry until golden all over, 6-8 mins, turning occasionally. c) Tip the tofu into a bowl and set side. Keep the pan.


a) Cook the rice according to pack instructions.


a) Meanwhile, pop half the spring onion into the now empty frying pan over medium heat (add a drizzle of oil if needed). b) Cook for one minute, stirring continuously. c) Add the bulgogi sauce to the pan and bring to the boil. d) Allow it to bubble and thicken slightly, 1-2 mins. Remove from the heat.


a) Divide the cooked rice between your bowls and stir through the lime zest and remaining spring onion. b) Stir the sesame seeds and the juice from half your lime wedges into the tofu and bulgogi sauce. c) Serve the rice in bowls with the tofu on top. Pop the bok choy and leftover lime wedges on the side for squeezing over. Enjoy!