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Kimchi Tofu Stew with Bok Choy & Sticky Rice
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2 or 4 or 6 Serving Dinner

Kimchi Tofu Stew

with Bok Choy and Sticky Rice

Tags: Gluten-Free High-Protein <600 Calories Nut-Free
Cook Time
2 Servings  |  25 min 4 Servings  |   6 Servings  |  

Nutrition (per serving)

CALORIES
480
FAT
9g
CARBOHYDRATES
67g
PROTEIN
32g

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INGREDIENTS

  1. ½ cup sushi rice
  2. 10 oz Hodo® Organic Firm Tofu
  3. 2 scallions
  4. 2 garlic cloves
  5. 1 oz fresh ginger
  6. 6 oz baby bok choy
  7. 1 Not-Chick'n™ Bouillon Cube
  8. 2 tbsp gluten-free gochujang
  9. 2 tbsp tamari
  10. ⅓ cup vegan cabbage kimchi
  11. 1 tbsp vegetable oil*
  12. Salt*
  13. *Not Included
  14. For full ingredient list, see Nutrition
Allergens: soy
Tools: Large nonstick skillet, Large pot, Small saucepan with lid
Cook Time
2 Servings  |  25 min 4 Servings  |   6 Servings  |  

Nutrition (per serving)

CALORIES
480
FAT
9g
CARBOHYDRATES
67g
PROTEIN
32g

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INSTRUCTIONS

1
Cook the rice

Add the sushi rice, 1 cup water, and a pinch of salt to a small saucepan and bring to a boil. Cover, reduce heat to low, and cook until the grains are tender and water is absorbed, 15 to 18 minutes.

2
Prepare the produce

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.

3
Crisp the tofu

Heat a large nonstick skillet over medium-high heat with 1 tbsp vegetable oil. Add sliced scallion whites, sliced garlic, and minced ginger and cook, stirring frequently, 1 to 2 minutes. Add cubed tofu and cook until crispy, 4 to 5 minutes. Remove the crispy tofu from heat and set aside.

4
Simmer the stew

Place a large pot over medium-high heat and add the bouillon cube, gochujang, tamari, and 2 cups water and whisk to combine. Bring to a boil, and reduce heat to a simmer. Add the halved bok choy and simmer until bright green and tender, 3 to 5 minutes.

5
Serve

Stir the kimchi into the pot, taste, and add salt and pepper as necessary. Divide the kimchi stew with bok choy between large, shallow bowls, and top with crispy tofu. Add the sliced scallion greens and serve with sticky rice. 잘 먹겠습니다, which means “enjoy your meal” in Korean!

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