Recipes › Lunch

• Lunch
• 22 min
• Dairy-Free
• Halal
• Kosher
• Pescatarian
• Vegan
• Vegetarian

Korean-style tofu rice bowl

Sticky spicy tofu with rice, quick-pickled cucumber, carrot and spinach (vegan).

Calories

650

Protein

43 g

Carbs

69 g

Fat

26 g

Per serving. Makes 2 servings.

Ingredients

• 400 g Firm tofu
• 1 tbsp Cornflour
• 1 tbsp Vegetable oil
• 2 tbsp Soy sauce
• 1 tbsp Sriracha
• 1 tbsp Maple syrup
• 2 Garlic
• 300 g White rice, cooked
• 0.5 Cucumber
• 1 tbsp Cider vinegar
• 1 Carrot
• 100 g Spinach
• 1 tsp Sesame seeds

Contains: Cereals containing gluten, Sesame, Soybeans. Always check the labels of what you buy.

Method

1. Pat the tofu dry, cut into cubes and toss in the cornflour.
2. Heat the oil in a frying pan and fry the tofu for 8 minutes, turning, until crisp.
3. Crush the garlic and add with the soy sauce, sriracha and maple syrup. Toss for 1 minute until sticky.
4. Meanwhile, thinly slice the cucumber and toss with the vinegar. Grate the carrot. Wilt the spinach in a pan with a splash of water.
5. Serve the tofu over the warm rice with the cucumber, carrot and spinach, sprinkled with the sesame seeds.

More lunch recipes

• Burrito bowl with chicken651 kcal · 48 g protein · 30 min
• Bean, egg and cheese quesadillas652 kcal · 35 g protein · 15 min
• Egg and bacon Cobb lettuce bowl657 kcal · 40 g protein · 20 min
• BLT sandwich658 kcal · 22 g protein · 11 min
• Club sandwich638 kcal · 37 g protein · 25 min
• Teriyaki salmon rice bowl635 kcal · 38 g protein · 25 min

Find more like this

• Vegetarian recipes
• Vegan recipes
• Pescatarian recipes
• Dairy-free recipes
• Nut-free recipes
• High-protein recipes
• Quick recipes