Kimchi Tofu Stew
with Bok Choy & Sticky Rice
View Full Nutrition Label
Get Recipes Delivered
- 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 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. Roughly chop the kimchi.
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. Transfer to a plate and loosely cover to keep warm. TIP: Work in batches for the 4 serving recipe.
Add sliced scallion white, sliced garlic, and minced ginger to a medium saucepan over medium-high heat and cook until fragrant, 2 to 3 minutes. Add 2 cups (4 cups) water, gochujang, and tamari, and whisk to combine. Bring to a boil, and reduce heat to a simmer. Add halved baby bok choy and chopped kimchi and simmer the stew until bok choy is bright green and tender, 3 to 5 minutes.
Taste stew, 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 sliced scallion green and serve with sticky rice. Tuck in!