Korean-Inspired Bulgogi Tofu Rice Bowl
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Korean-Inspired Bulgogi Tofu Rice Bowl

Korean-Inspired Bulgogi Tofu Rice Bowl

with Tenderstem® Broccoli and Pickled Carrot Ribbons

Named after Korea's most well-known BBQ dish, bulgogi sauce has a sweet and smoky flavour, thanks to its mix of soy, garlic, brown sugar and pear & apple purees. Bulgogi is a perfect match for rice and noodle dishes or even as a flavour driver in tacos.

A popular condiment in many Asian countries, sambal paste's vibrant heat is perfect for boosting flavour in our Asian style dishes. This paste contains herbs and spices such as red chillies, lemongrass and tamarind, making it the perfect flavour driver for both veggie and meat dishes alike.

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 time25 minutes


serving amount

1 unit(s)

Garlic Clove

1 unit(s)


280 grams

Firm Tofu

(Contains Soya)

1 sachet(s)

Indonesian Style Spice Mix

150 grams

Jasmine Rice

80 grams

Tenderstem Broccoli

15 milliliter(s)

Rice Vinegar

150 grams

Bulgogi Sauce

(Contains Soya)

15 grams

Sambal Paste

15 milliliter(s)

Soy Sauce

(Contains Cereals containing gluten, Soya)

Not included in your delivery

1 tbsp

Plain Flour


Salt for the Tofu

300 milliliter(s)

Water for the Rice

½ tsp

Sugar for the Pickle

50 milliliter(s)

Water for the Sauce


Nutritional information

Energy (kJ)2883 kJ
Energy (kcal)689 kcal
Fat16.7 g
of which saturates2.3 g
Carbohydrate97.7 g
of which sugars28.8 g
Protein32.4 g
Salt3.32 g
Always refer to the product label for the most accurate ingredient and allergen information.


Large Bowl
Medium Saucepan
Large Frying Pan
Small Bowl



Peel and grate the garlic (or use a garlic press).

Trim and peel the carrot. Use the peeler to peel long ribbons down the length of the carrot, stopping at the core.

Drain the tofu and throughly pat dry with kitchen paper. Tear into 3cm chunks.

In a medium bowl, add the tofu, Indonesian style spice mix, plain flour and salt (see pantry for both amounts). Season with pepper and toss to coat the tofu, then set aside.


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 the broccoli widthways. Heat a drizzle of oil in a medium frying pan on medium-high heat.

Once hot, add the Tenderstem® and stir-fry for 2-3 mins.

Add the garlic and cook until fragrant, 30 secs, then add a splash of water.  Cover with a lid (or foil) and allow to cook until tender, 4-6 mins more. Season with salt and pepper.

Transfer to a bowl and cover to keep warm. Give the pan a wipe out.


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

Meanwhile, pop the carrot ribbons into a small bowl with the rice vinegar and sugar for the pickle (see pantry for amount). 

Add a pinch of salt, mix together and set aside to pickle.



When the tofu is crispy, pour in the bulgogi sauce, sambal paste (add less if you'd prefer things milder), half the soy sauce and water for the sauce (see pantry for amount). Stir to combine.

Bring to the boil, then simmer, 1 min. Add a splash of water if you feel it needs it.


When everything's ready, fluff up the rice with a fork and stir through the remaining soy sauce. Share the rice between your bowls.

Top your rice with the bulgogi tofu, broccoli and pickled carrot in separate sections.