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Kimchi Tofu Stew with Bok Choy & Sticky Rice
2 or 4 Serving Dinner

Kimchi Tofu Stew

with Bok Choy & Sticky Rice

Tags: Gluten-Free High-Protein <600 Calories Nut-Free Chef's Choice
SERVINGS
PREP & COOK TIME
25 min
CALORIES
510
FAT
9g
CARBOHYDRATES
71g
PROTEIN
36g

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INGREDIENTS

  1. ½ cup sushi rice
  2. 2 scallions, thinly sliced, green and white parts separated (divided)
  3. 2 garlic cloves, peeled and thinly sliced
  4. 1 oz fresh ginger, peeled and minced
  5. 2 tbsp gochujang
  6. 1½ tsp tamari
  7. 10 oz organic extra firm tofu, patted dry and cut into 1-inch cubes
  8. 6 oz baby bok choy, halved lengthwise
  9. 4 oz vegan kimchi, roughly chopped
  10. 2 tsp vegetable oil*
  11. Salt and pepper*
  12. *Not included
  13. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  14. For full ingredient list, see Nutrition.
Allergens: soy
Tools: Medium saucepan, Small saucepan with lid
SERVINGS
PREP & COOK TIME
25 min
CALORIES
510
FAT
9g
CARBOHYDRATES
71g
PROTEIN
36g

Get Recipes Delivered

INSTRUCTIONS

1
Cook the rice

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.

2
Simmer the stew

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)

3
Serve

Top the kimchi tofu stew with remaining scallion greens and serve with sticky rice. 잘 먹겠습니다

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