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Honey-Gochujang Tofu Bibimbap
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Honey-Gochujang Tofu Bibimbap

Honey-Gochujang Tofu Bibimbap

with Pickled Radishes and Ginger Mushrooms

Our Honey-Gochujang Tofu Bibimbap is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!


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 time35 minutes


serving amount

2 unit(s)

Garlic Clove

150 grams

Jasmine Rice

100 grams


22 milliliter(s)

Rice Vinegar

120 grams

Sliced Mushrooms

280 grams


(Contains Soya)

20 grams


15 grams

Ginger Puree

50 grams

Gochujang Paste

(Contains Soya)

15 grams


5 grams

Roasted White Sesame Seeds

(Contains Sesame May contain Nuts, Peanut)

Not included in your delivery

20 grams


300 milliliter(s)

Water for the Rice

1 tsp

Sugar for the Pickle

75 milliliter(s)

Water for the Sauce


Nutritional information

Energy (kcal)654 kcal
Energy (kJ)2737 kJ
Fat20.4 g
of which saturates7.2 g
Carbohydrate91.7 g
of which sugars16.4 g
Protein26.4 g
Salt2.44 g
Always refer to the product label for the most accurate ingredient and allergen information.


Garlic Press
Large Saucepan
Small Bowl
Medium Bowl
Large Frying Pan
Aluminum Foil


Cook the Garlic Rice

Peel and grate the garlic (or use a garlic press). Pop a deep saucepan (with a tight-fitting lid) on medium heat with half the butter (see pantry for amount).

When melted, add the garlic and stir-fry for 30 secs. Stir in the rice until coated, 1 min. Add 1/4 tsp salt and the water for the rice (see pantry for amount) 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).

What a Pickle

While the rice cooks, thinly slice the radishes.

Pop the radishes into a small bowl and add the rice vinegar and sugar for the pickle (see pantry for amount). Add a pinch of salt, mix together and set aside. Set aside to pickle.

Tofu Time

Meanwhile, heat a drizzle of oil in a large frying pan on high heat.

When hot, add the mushrooms to the pan. Season with salt and pepper and fry, stirring occasionally, until browned, 5-6 mins.

Drain the tofu and chop into 2cm cubes. Pat dry with kitchen paper.

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

Fry the Ginger Mushrooms

Once the mushrooms have browned, reduce the heat to medium, then add the ginger puree and remaining butter to the pan.

Fry until the ginger is fragrant and the butter has melted, 1 min.

Transfer the ginger mushrooms to a medium bowl and cover with a lid or foil to keep warm.

Bring on the Spicy Sauce

Carefully wipe out the (now empty) frying pan and return to a medium-high heat with a drizzle of oil.

Once hot, add the tofu and fry until golden, 8-10 mins. Turn frequently to ensure it doesn't burn.

Reduce the heat to medium, then stir in the gochujang paste, honey and water for the sauce (see pantry for amount). Stir frequently until the sauce has thickened slightly, 1-2 mins. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.

Finish and Serve

Stir the pickling liquid from the radishes through the rice and fluff it up with a fork, then share between your bowls.

Top with the honey-gochujang tofu, ginger mushrooms and pickled radishes in separate sections.

Sprinkle over the sesame seeds to finish.


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