The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Super-fast hot & sour tofu with rice
Our tongue-tingling treat of tofu and red pepper is sizzled with gochujang, ginger and garlic, bubbled in a tomato, tamari and chilli sauce and on the table in 20 mins flat. Just scatter over coriander, spoon onto fluffy rice and tuck in!
SWK: Source of fibre
SWK: High protein
Plants 4
quick cook
Serving size
Ingredients
- 140g basmati rice
- 1 onion
- 1 pepper
- 280g tofu (Soya) (Tofu (Water, Soya Beans, Nigari))
- 4 tsp ginger & garlic paste (Ginger, Garlic, Sea Salt, Citric Acid)
- 2 tbsp rice vinegar (Rice Vinegar, Salt)
- 2 tbsp gochujang paste (Cereals Containing Gluten, Soya, Wheat) (Black Bean Puree(SOYBEANS (SOYA), Water, Salt, WHEAT.), Fermented Cayenne Mash (Cayenne Pepper, Salt, Acetic Acid E260), Red Chillies, White Wine Vinegar, Garlic, Mirin, Cornflour, Yeast Extract.)
- 200g passata (tomatoes, salt, citric acid)
- 2 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- ½ tsp chilli flakes
- 1 handful of fresh coriander
Nutritional Information
Calories: 573
Protein: 33g
Carbs: 82g
Fat: 13g
Ingredients
- 280g basmati rice
- 2 onion
- 2 pepper
- 560g tofu (Soya) (Tofu (Water, Soya Beans, Nigari))
- 8 tsp ginger & garlic paste (Ginger, Garlic, Sea Salt, Citric Acid)
- 4 tbsp gochujang paste (Cereals Containing Gluten, Soya, Wheat) (Black Bean Puree(SOYBEANS (SOYA), Water, Salt, WHEAT.), Fermented Cayenne Mash (Cayenne Pepper, Salt, Acetic Acid E260), Red Chillies, White Wine Vinegar, Garlic, Mirin, Cornflour, Yeast Extract.)
- 1 tsp chilli flakes
- 400g passata (tomatoes, salt, citric acid)
- 4 tbsp rice vinegar (Rice Vinegar, Salt)
- 4 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 1 handful of fresh coriander
Nutritional Information
Calories: 572
Protein: 33g
Carbs: 82g
Fat: 13g
Super-fast hot & sour tofu with rice
Our tongue-tingling treat of tofu and red pepper is sizzled with gochujang, ginger and garlic, bubbled in a tomato, tamari and chilli sauce and on the table in 20 mins flat. Just scatter over coriander, spoon onto fluffy rice and tuck in!
Cook time:
20 mins
Cuisine:
Chinese
Food group:
Vegan
Allergens: Soya, Cereals Containing Gluten, Wheat
Cooking Instructions
Before you start
- 1 saucepan
- 1 large non stick frying pan
Set the rice simmering
- Cook the rice in boiling water for 10-12 mins, then drain.
Peel, slice & cube
- Meanwhile, peel and thinly slice the onions, then deseed and thinly slice the peppers.
- Drain the tofu, pat dry with kitchen roll and cut into 2cm cubes.
Sauté the tofu
- Put a large non-stick frying pan over a medium-high heat. Tip in the onions, peppers and tofu, spritz with cooking spray and lightly season to taste with salt. Cook for 6 mins, turning occasionally, until golden.
- Add the ginger & garlic paste and gochujang and cook for 2 mins.
- Stir in the chilli flakes (to taste), passata, vinegar and tamari and cook for 3-4 mins to thicken.
Finish & serve
- Finely chop the coriander and add half to the tofu.
- Spoon the hot and sour tofu over the rice and sprinkle the remaining coriander on top.