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Korean Style Rice Bowl

Korean Style Rice Bowl

with Caramelised Tofu and Sesame Seeds

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This Korean Rice Bowl with Caramelised Tofu HelloFresh recipe is packed full of tasty vegetables so why not try this delicious dinner to conveniently help with your five a day

Tags:Extra spicyUnder 600 caloriesPlant-based
Allergens:SoyaCereals containing GlutenSesame

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 conflict 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 Time35 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 block(s)



1 unit(s)


1 unit(s)

Bell Pepper

200 grams

Broccoli Florets

1 unit(s)

Garlic Clove

½ unit(s)


150 grams

Jasmine Rice

1 sachet

Chipotle Paste

1 sachet

Rice Vinegar

½ sachet

Ginger Puree

2 sachet

Soy Sauce

(ContainsSoya, Cereals containing Gluten)

0.3 sachet

Sesame Oil


½ pot(s)

Sesame Seeds


Not included in your delivery

300 milliliter(s)

Water for the Rice

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2443 kJ
Energy (kcal)584 kcal
Fat16.0 g
of which saturates3.0 g
Carbohydrate77 g
of which sugars12.0 g
Protein31 g
Salt3.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Garlic Press
Kitchen Paper
Aluminum Foil
Sautépan or large frying pan
Instructionsarrow up iconarrow up icon
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Drain the tofu and chop into 2cm cubes. Dry the tofu well on kitchen paper. Trim the carrot and grate coarsley (no need to peel). Pop in a bowl and set aside. Halve the pepper and discard the core and seeds. Slice into thin strips. Halve any larger broccoli florets. Peel and grate the garlic (or use a garlic press). Zest then halve the lime.


Pour the water (see ingredients for amount) into a saucepan and pop onto boil over high heat. When boiling add the rice along with 0.25 tsp of salt, stir and cover the pan with a lid. Lower the heat to medium-low and simmer for 10 mins. After 10 mins, remove from the heat the rice will finish cooking in its own steam.


In a bowl, mix the chipotle paste with the rice vinegar, easy ginger, garlic and half the soy sauce. Keep to one side. In another bowl, drizzle half the sesame oil onto the grated carrot. Add a squeeze of lime juice, a pinch of lime zest, mix well and set aside.


Heat a medium/large frying pan over high heat and add a splash of oil. When hot, 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, stir occasionally 3-5 mins. Transfer to a plate, cover in foil and wipe out any excess water from the pan.


Return the frying pan to a high heat and add a glug of oil. 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 softened, another 4-5 mins. Add the spicy sauce, stir to combine and heat until piping hot, 2 mins. Season to taste with salt and pepper.


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 salad, another with the broccoli and the final third with the sticky, spicy tofu. Finish with a sprinkle of sesame seeds, a drizzle of the remaining sesame oil, remaining lime zest and a squeeze of lime. Enjoy!