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Korean Style Rice Bowl

Korean Style Rice Bowl

with Caramelised Tofu and Sesame Seeds

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A victory for vegetarian cooking, our nourishing Korean rice bowl is everything veggie food should deliver: great flavours and vibrant, fresh ingredients. When stir-frying tofu, a fail-safe tip for perfectly crispy cubes is draining the tofu before you add it to your pan or wok, squeezing out as much of the moisture as possible without breaking it. Make sure you keep your pan nice and hot and move the ingredients round the pan quickly, so they don’t burn.

Tags:Under 750 calories
Preparation Time35 minutes
Difficulty levelLevel 2
serving amount
serving amount

1 unit(s)


150 grams

Jasmine Rice

1 block(s)



1 unit(s)


1 unit(s)

Red Pepper

1 unit(s)

Spring Onion

1 unit(s)


1 unit(s)

Garlic Clove

1 unit(s)


1 sachet

Chipotle Paste

1 sachet

Rice Vinegar

2 sachet

Soy Sauce

(ContainsSoya, Gluten)

½ sachet

Sesame Oil


1 pack(s)

Broccoli Florets

½ pot(s)

Sesame Seeds


Not included in your delivery

300 milliliter(s)


Nutritional information
Nutritional information
Energy (kJ)2469 kJ
Energy (kcal)590 kcal
Fat18.0 g
of which saturates3.0 g
Carbohydrate76 g
of which sugars14.0 g
Protein30 g
Salt5.0 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Cutting board
Frying Pan
Cook the Rice
Cook the Rice

Bash the lemongrass with the bottom of a saucepan to release its flavour. Pour the water (see ingredients for amount) into a large saucepan and add the lemongrass stick. Pop on to boil over high heat. When boiling add the rice along with a pinch of salt and cover with a lid. Lower the heat to medium-low and simmer for 10 mins. After 10 mins, remove from the heat and set aside (still covered). TIP: The rice will finish cooking in its own steam.


Meanwhile, drain the tofu and chop into 2cm cubes. Dry the tofu well on kitchen paper. Trim the carrot and grate coarsely. Pop into a bowl. Halve the pepper and discard the core and seeds. Slice into thin strips. Trim the spring onion and thinly slice. Peel and grate the ginger. Peel and grate the garlic (or use a garlic press). Zest then halve the lime.


Heat a splash of oil in a frying pan over high heat. When the oil is hot, carefully add the tofu to the pan. Stir-fry until browned, taking care not to break the tofu, 4-5 mins. When browned, lower the heat slightly and add the pepper and cook stirring occasionally until so ened, another 5 mins. Transfer to a plate, we will reheat it later. Wipe out the pan, we will use it for the broccoli later.

Make the Sauce
Make the Sauce

In a small bowl, mix the chipotle paste with the rice vinegar, ginger, garlic and half the soy sauce. Keep to one side. Drizzle the sesame oil onto the grated carrot and add a squeeze of lime juice and a pinch of lime zest. Combine together well. Set aside.


Reheat the frying pan over high heat and add a splash of oil. Add the broccoli and stir- fry for 2 mins. Add a good splash of water and cover with a tight fitting lid or foil. Lower the heat and cook until the broccoli is tender, 2-3 mins. Transfer to a plate, cover in foil and wipe out any excess water from the pan. Return the tofu and pepper to the pan and add the spicy sauce. Stir and heat until piping hot, 2 mins.


Remove the lemongrass from the rice and discard. Fluff up the rice with a fork. Share between your bowls and drizzle on a little of the remaining soy sauce. Cover one-third of the rice with the carrot, another with the broccoli and the final third with the sticky, spicy tofu. Finish with a sprinkling of sesame seeds, spring onion and remaining lime zest and a squeeze of lime juice. Enjoy!