Kimchi Tofu Stew
with Bok Choy & Sticky Rice
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- ½ cup sushi rice
- 14 oz organic extra firm tofu
- 2 scallions
- 2 garlic cloves
- 1 oz fresh ginger
- 6 oz baby bok choy
- 2 tbsp gochujang
- 1½ tsp tamari
- 5.6 oz vegan cabbage kimchi
- 1 tbsp (2 tbsp) vegetable oil*
- *Not included
- For full ingredient list, see Nutrition
- Directions for 4 servings indicated in parentheses
Add sushi rice, 1 cup (2 cups) water, and a pinch of salt to a small saucepan. Bring to a boil, cover, reduce heat to low, and cook until the grains are tender and water is absorbed, 15 to 18 minutes. TIP: For best results, rinse your sushi rice in a fine mesh strainer before cooking.
Cut the tofu into 1 inch cubes. Thinly slice the scallions, separating the white and green parts. Peel and thinly slice the garlic. Peel and mince the ginger. Cut the baby bok choy in half lengthwise.
Heat 1 tbsp (2 tbsp) vegetable oil in a large nonstick skillet over medium-high heat. Add cubed tofu and cook until crispy, 4 to 5 minutes. Add sliced scallion whites, sliced garlic, and minced ginger, and cook, stirring frequently, 1 to 2 minutes. Loosely cover to keep warm. TIP: Work in batches for the 4 serving recipe.
Place a medium saucepan over medium high heat and add 2 cups (4 cups) water, gochujang, and tamari. Whisk to combine. Bring to a boil, and reduce heat to a simmer. Add halved baby bok choy and simmer until bright green and tender, 3 to 5 minutes.
Add kimchi to the saucepan and stir. Taste, and add salt and pepper as necessary. Divide stew between large bowls and add crispy tofu and sautéed aromatics. Top the kimchi tofu stew with bok choy with sliced scallion greens and serve with sticky rice. Tuck in!