Tofu Kimchi Rice Bowl

Author

Guiding Meals
December 08, 2023

Prep time: 10 minutes

Cook time: 15-20 minutes

Wait time: 0

Total time: 25-30 minutes

Equipment: Cutting board, sharp knife, measuring cups and spoons, small pot, heavy bottomed pan, mixing bowl

Ingredients:

  • 1 tofu

  • ½ cup kimchi

  • 1 tsp toasted sesame oil

  • 1 cup rice

  • 2 large or 3 regular green onions

  • 1 medium red bell pepper

  • 1 tbsp gojuchang

  • ¼ cup rice vinegar

  • 1 tsp ground ginger

  • 1 small pinch cilantro

  • 3 tbsp corn starch

  • 1 cup frozen peas

  • Salt

  • Pepper

  • Oil

Directions:

  • Drain ½ cup kimchi, reserving the liquid. Combine the kimchi liquid with 1 tsp toasted sesame oil, 1 tbsp gojuchang, ¼ cup rice vinegar, and 1 tsp ground ginger. Stir to combine and set aside.

  • Slice 1 package of firm tofu into half inch thick slices. Coat each slice of tofu, on both sides, with the 3 tbsp corn starch and set aside.

  • Slice the white portion of 2-3 green onions into half inch thick slices and dice 1 medium bell pepper. Slice the green tips of the green onions into small pieces.

  • Make 1 cup of rice. See previous recipes or make according to package instructions

  • Place a heavy bottomed pan over medium heat and drizzle in 1 tbsp oil and toss in the whites of the green onions and the diced bell pepper. Saute for 5 minutes, stirring occasionally. After 5 minutes, add frozen peas and 1-2 tsp salt. Saute for another 3-5 minutes.

  • Set aside veg and keep warm. Place pan back over medium to medium high heat with 3 tbsp oil. Once oil is hot, carefully, place the tofu slices into the oil. Fry for 4-5 minutes per side.

  • Once the rice and tofu are done place tofu slices, a scoop of rice, kimchi, and veg in a bowl and top with desired amount of sauce.

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