Name: Kimchi Bowl
Yield: 4 servings
Cuisine: Vegan
Ingredients: 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; 250 g Firm tofu; 50 ml Soy sauce; 30 ml Water; 1 tbsp Tamarind paste; 1 tbsp Coconut sugar; 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; 2 tbsp Kimchi (check vegan); Peanuts; Coriander; Lime wedges; Brown rice

Author

Jen Booker

Rating

Difficulty

Intermediate

Cooking Mode

Ingredients

Yields

60gCrunchy peanut butter
1tbsptamarind paste
1/2tbspCoconut sugar
1/2Red chilli
100mlCoconut milk
2tbspSoy sauce
250gFirm tofu
50mlSoy sauce
30mlWater
1tbspTamarind paste
1tbspCoconut sugar
2tbspSesame oil
25gGinger (grated)
4Garlic cloves (grated)
1/2Red chilli
2Pak choi
6Tenderstem broccoli
4Spring onions
2tbspKimchi (check vegan)
Peanuts
Coriander
Lime wedges
Brown rice

Instructions

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.

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Vegan Eat

Kimchi Bowl