Bulgogi Tofu
with Roasted Bok Choy and Basmati Rice
- Soya
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.
Ingredients
280
Firm Tofu
15
Sesame Seeds
1
Pak Choi
100
Bulgogi Sauce
(Contains: Soya)
1
Steamed Basmati Rice
1
Spring Onion
20
Cornflour
½
Lime
Instructions
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!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the delicious bulgogi sauce, though some found it overly sweet. The roasted bok choy was a highlight for several reviewers.
- Ease of prep: Quick and simple to prepare, with clear instructions helping even tofu novices feel confident cooking the dish.
- Suggestions: Consider adding more vegetables like broccoli or courgette to bulk up the meal. Try frying the bok choy instead of roasting for a different texture.
- Portions: Several customers felt the portion size was too small, particularly for the bok choy and rice. Consider increasing vegetable quantities.
- Texture: The cornflour coating helped create crispy tofu, which many enjoyed. Some found the dish a bit dry overall.
