Gochujang Tofu Rice Bowl
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Gochujang Tofu Rice Bowl

Gochujang Tofu Rice Bowl

with Tenderstem Broccoli and Zesty Rice

Cereals containing gluten

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 war 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 Time40 minutes
Cooking time30 minutes


serving amount

150 grams

Jasmine Rice

1 unit(s)

Red Onion

80 grams

Tenderstem Broccoli

1 unit(s)

Garlic Clove

1 unit(s)


280 grams

Firm Tofu

(Contains Soya)

10 grams


50 grams

Gochujang Paste

(Contains Soya)

25 grams

Ketjap Manis

(Contains Soya)

15 grams


15 milliliter(s)

Soy Sauce

(Contains Cereals containing gluten, Soya)

5 grams

Roasted White Sesame Seeds

(Contains Sesame May contain Nuts, Peanut)

Not included in your delivery

1 tsp

Sugar for the Pickle

1 tbsp

Tomato Ketchup

125 milliliter(s)


300 milliliter(s)

Water for the Rice


Nutritional information

Energy (kJ)2793 kJ
Energy (kcal)668 kcal
Fat13.5 g
of which saturates2.3 g
Carbohydrate100.7 g
of which sugars28.9 g
Protein34.3 g
Salt4.17 g
Always refer to the product label for the most accurate ingredient and allergen information.


Medium Saucepan
Chopping Board
Garlic Press
Small Bowl
Medium Bowl



Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice and 0.25 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).


Halve, peel and slice the red onion as thinly as you can. Zest and cut the lime into wedges. Pop half the onion into a small bowl and add half the lime juice and sugar for the pickle (see pantry for amount). Add a pinch of salt, mix together and set aside to pickle.

Cut the Tenderstem® broccoli into thirds. Peel and grate the garlic (or use a garlic press). 

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the Tenderstem® and remaining onion. Stir-fry for 2-3 mins. Add a splash of water, then cover with a lid (or foil) and allow to cook until tender, 4-6 mins more. Season with salt and pepper.

Remove the veg from the pan, cover to keep warm and set aside for later. 


While the broccoli cooks, drain the tofu and thoroughly pat dry with kitchen paper. Tear into 3cm chunks.

Add the tofu to a medium bowl with the cornflour. Season with salt and pepper, then toss to coat.

Heat the (now empty) frying pan on high heat with a generous drizzle of oil. Once hot, fry the tofu until slightly crispy, 8-10 mins. Turn frequently to ensure it doesn't burn.


In the meantime, in a medium bowl, combine the gochujang paste, ketjap manis, honey, soy sauce, ketchup and water for the sauce (see pantry for both amounts). TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.


Once the tofu is slightly crispy, lower the heat to medium, add the garlic and stir-fry, 30 secs.

Stir the sauce into the pan until the tofu is coated. Bring to a boil, then lower the heat and simmer until the sauce has thickened slightly, 3-4 mins. 

Stir the broccoli through the sauce until piping hot, 1-2 mins. Add a squeeze of lime juice from a lime wedge.

Taste and season with salt, pepper and more lime juice if needed. Add a splash of water if the sauce is a little thick.


Fluff up your rice with a fork and stir through the lime zest. Share the zesty rice between your bowls.

Top with your gochujang tofu stir-fry and pickled onion.

Sprinkle over the sesame seeds and serve with any remaining lime wedges to finish.