Vegan recipe

Grilled Gochujang & Maple Tofu Rice Bowl

Prep 10 mins
Cook 5 mins
Serves 2

Grill season calls for marinated tofu and tasty summer bowls. Cauldron Quick & Tasty Tofu is ready to be coated in sauce or marinade and thrown onto the grill – making this light, fresh dish a 15-minute grill winner.
Sweet and sticky gochujang and maple tofu paired with fluffy rice and fresh slaw.

Quick And Tasty Tofu Block Find out more


1 pack of Cauldron Quick & Tasty Tofu
2 tbsp cornflour

2 tbsp gochujang paste
1 tbsp maple syrup
1 tbsp sesame oil
1 clove of garlic, minced

For the slaw:
1 large carrot, grated
1/2 lime or lemon squeezed
1 small chilli, finely chopped
1 tsp grated fresh ginger
handful fresh parsley, chopped

150g long grain rice

OR serve in a crunchy fresh baguette with vegan mayonnaise and sriracha


  1. Start by draining the Quick & Tasty tofu, slice into strips then toss in the cornflour
  2. Heat a grill pan with a drizzle of sesame oil before adding the coated tofu, then allow to fry for around 5 minutes, turn then for another 2-3 minutes
  3. If you’re serving this with rice, pop the rice onto boil (around 150ml water)
  4. Prepare the slaw by grating or julienne peeling the carrot, finely chop the chilli and parsley, grate in the ginger and squeeze the lemon juice in, toss together
  5. For the last 4 minutes of cooking, add the marinade to the crispy tofu and allow it to sizzle away in those delicious flavours
  6. Serve up with a drizzle of sriracha to finish OR slice open a fresh baguette, fill with spinach, vegan mayonnaise, and sriracha then layer up the tofu and slaw

Chef's tip

If you want to leave the tofu to marinade, simply slice it into strips, place it into a container along with the marinade, give a good shake to cover, and pop it in the fridge for a few hours / overnight. Don’t worry about using the cornflour when cooking, just whack that grill pan on a high heat and sizzle away