Kimchi Bowl

AuthorJen Booker
RatingDifficultyIntermediate

Rice, tofu, veg and kimchi!

Yields2 Servings
Prep Time1 hrCook Time30 minsTotal Time1 hr 30 mins

Peanut sauce
 60 g Crunchy peanut butter
 1 tbsp tamarind paste
 0.50 tbsp Coconut sugar
 0.50 Red chilli
 100 ml Coconut milk
 2 tbsp Soy sauce
Tamarind-marinated tofu
 250 g Firm tofu
 50 ml Soy sauce
 30 ml Water
 1 tbsp Tamarind paste
 1 tbsp Coconut sugar
Stir fried veg
 2 tbsp Sesame oil
 25 g Ginger (grated)
 4 Garlic cloves (grated)
 0.50 Red chilli
 2 Pak choi
 6 Tenderstem broccoli
 4 Spring onions
To serve
 2 tbsp Kimchi (check vegan)
 Peanuts
 Coriander
 Lime wedges
 Brown rice

Peanut sauce
1

Add all ingredients to a blender and whizz up

Tamarind-marinated tofu
2

Add all the ingredients to a shallow bowl and marinate tofu for an hour+

3

Add to a parchment covered baking tray, drizzle with some peanut sauce and cook at 180 for 30 minutes

Stir-fried vegetables
4

Fry ginger, garlic and chilli in the sesame oil for 1 minutes

5

Add the other vegetables and fry over a high heat, adding some left over marinade liquid

To assemble
6

Add rice, veg and tofu to.a bowl and top with a tablespoon of kimchi. Drizzle with peanut sauce and top with peanuts, coriander and a squeeze of lime.

Category

Ingredients

Peanut sauce
 60 g Crunchy peanut butter
 1 tbsp tamarind paste
 0.50 tbsp Coconut sugar
 0.50 Red chilli
 100 ml Coconut milk
 2 tbsp Soy sauce
Tamarind-marinated tofu
 250 g Firm tofu
 50 ml Soy sauce
 30 ml Water
 1 tbsp Tamarind paste
 1 tbsp Coconut sugar
Stir fried veg
 2 tbsp Sesame oil
 25 g Ginger (grated)
 4 Garlic cloves (grated)
 0.50 Red chilli
 2 Pak choi
 6 Tenderstem broccoli
 4 Spring onions
To serve
 2 tbsp Kimchi (check vegan)
 Peanuts
 Coriander
 Lime wedges
 Brown rice

Directions

Peanut sauce
1

Add all ingredients to a blender and whizz up

Tamarind-marinated tofu
2

Add all the ingredients to a shallow bowl and marinate tofu for an hour+

3

Add to a parchment covered baking tray, drizzle with some peanut sauce and cook at 180 for 30 minutes

Stir-fried vegetables
4

Fry ginger, garlic and chilli in the sesame oil for 1 minutes

5

Add the other vegetables and fry over a high heat, adding some left over marinade liquid

To assemble
6

Add rice, veg and tofu to.a bowl and top with a tablespoon of kimchi. Drizzle with peanut sauce and top with peanuts, coriander and a squeeze of lime.

Kimchi Bowl

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