Kimchi Tofu Stew
with Bok Choy & Sticky Rice
INGREDIENTS
- ½ cup sushi rice
- 2 scallions, thinly sliced, green and white parts separated (divided)
- 2 garlic cloves, peeled and thinly sliced
- 1 oz fresh ginger, peeled and minced
- 2 tbsp gochujang
- 1½ tsp tamari
- 10 oz organic extra firm tofu, patted dry and cut into 1-inch cubes
- 6 oz baby bok choy, halved lengthwise
- 4 oz vegan kimchi, roughly chopped
- 2 tsp vegetable oil*
- Salt and pepper*
- *Not included
- Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
- For full ingredient list, see Nutrition.
INSTRUCTIONS
Add sushi rice, 1 cup water, and a pinch of salt to a small saucepan. Bring to a boil, cover, reduce heat to low, and cook until grains are tender and water is absorbed, 15 to 18 minutes. (4-serving meal: use 2 cups water) TIP: For best results, rinse sushi rice in a fine mesh strainer before cooking.
Add 2 tsp vegetable oil, just the scallion white, garlic, and ginger to a medium saucepan over medium-high heat and cook until fragrant, 2 to 3 minutes. Add 2 cups water, gochujang, and tamari and whisk to combine. Bring to a boil, and reduce heat to a simmer. Add tofu, baby bok choy, and kimchi and simmer until bok choy is tender and tofu is warmed through, 3 to 5 minutes. Taste and add salt and pepper as needed. (4-serving meal: use 4 tsp vegetable oil, 4 cups water)
Top the kimchi tofu stew with remaining scallion greens and serve with sticky rice. 잘 먹겠습니다
SIMILAR RECIPES
Vietnamese Tofu Bowls with Brown Rice & Quick Pickles
Banh Mi Collard Wraps with Apricot Glazed Tempeh & Yam Fries
Hot And Sour Soup with Mustard Greens & Crispy Tofu
Buffalo Tempeh Tacos with Celery Radish Slaw & Lettuce Cups
Tofu Halloumi Bowls with Lemon Potatoes & Kale Salad
