Give BOSH! a Shout

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms and Conditions apply.

Thank you!

Your email has been sent

Five Yum Friday

Would you like delicious recipes and other goodness delivered to your inbox every Friday?

  • Iconic BOSH! recipe ideas

  • Exciting launches & news

  • Other things we're loving

Join our Five Yum Friday list for 5 bite-sized bits of culinary awesomeness for your weekend.

Sticky Korean Tofu with Aromatic Rice

Sticky Korean Tofu with Aromatic Rice
Sticky Korean Tofu with Aromatic Rice

The fakeaway you'll cook over and over again it's that good. Packed with veggies and protein, this dish oozes flavour and is incredibly satisfying as well as comforting. Give this a try tonight!


Before you start

Preheat oven to oven to 200ÂșC | Wok | Saucepan | Baking tray lined with parchment paper | Box grater


For the sticky Korean tofu

  • 2x 280g blocks of extra firm tofu
  • 2 tbsp chilli oil
  • 2 tbsp vegetable oil
  • 2 tsp garlic puree
  • 3 tbsp gochujang paste
  • 5 tbsp BBQ sauce
  • 3 tbsp golden syrup
  • 2 tbsp soy sauce
  • 1 tbsp chinese vinegar
  • 1 tbsp sesame seeds
  • Water to loosen

For the aromatic rice

  • 2 tbsp vegetable oil
  • 1 red chilli
  • 2 inches ginger
  • 2 cloves garlic
  • 2 spring onions
  • 2 large carrots
  • 1 small sweetheart cabbage
  • 3 tbsp light soy sauce
  • 2 250g bags microwavable basmati rice

To serve

  • 2 spring onions
  • Sesame seeds


  1. 1.

    Prepare the tofu | Cut the tofu into 1cm cubes, spread over the baking tray and drizzle with the chilli oil and salt, mix well and cook for 30 minutes, stirring halfway through

  2. 2.

    Prepare the sauce | Warm the vegetable oil in the saucepan over medium heat | Add the garlic to the pan and stir for 30 seconds | Add the gochujang and stir for 1 minute | Add the BBQ sauce, golden syrup, soy sauce and Chinese vinegar, stir to combine and simmer for 2 minutes | Add the sesame seeds and a splash of water to loosen the sauce, reduce the heat and leave to simmer

  3. 3.

    Prepare the rice vegetables | Trim, deseed and finely dice the chilli | Peel and dice the garlic | Peel the ginger and grate with the fine side of the box grater | Trim and finely slice the spring onions | Trim, peel and use the julienne peeler to cut the carrots into ribbons | Trim, core and finely shred the cabbage | Microwave the rice according to package directions

  4. 4.

    Cook the rice | Warm the vegetable oil in the wok | Add the chilli, ginger and garlic and fry for 1 minute | Add the spring onion and stir for 1 minute | Add the carrot and cabbage to the wok and toss for 2 minutes to wilt down the cabbage | Pour the rice into the wok and toss to combine, adding 2 tablespoons of the sauce | Drizzle over the soy sauce and toss to combine | Taste the rice and season with a little more soy sauce if needed

  5. 5.

    Time to serve | Trim and finely slice the spring onions | Increase the heat of the sauce and bring to a simmer | Spoon the rice into serving bowls | Add the tofu to the sauce, stir to combine and spoon over the rice | Sprinkle over the spring onions and sesame seeds and serve immediately