Kimchi Tofu Rice Bowl

A bowl full of goodness! Kimchi is a Korean pickle that has been fermented, so is great for improving gut health.

Serves 2

Calories per serving: 717

Prep time: 15 minutes plus marinating time

Cooking time: 8-10 minutes


  • 150g brown rice
  • 5 ml tamari sauce, (see Notes)
  • 40g miso paste (genmai)
  • 200g firm tofu, cut into cubes
  • 1 tbsp coconut oil
  • red pepper (capsicum), deseeded and sliced
  • spring onions (scallions), trimmed and sliced
  • courgette (zucchini), cut into batons
  • carrot, peeled and cut into batons
  • 50g shiitake mushrooms
  • 50g edamame beans, podded
  • 40g bean sprouts
  • 100g kimchi
  • 60g peanuts, chopped


  1. Cook the rice according to the pack instructions.
  2. Meanwhile, mix together the tamari sauce and miso paste and place in a non-metallic bowl with the tofu, turning the tofu to coat with the marinade. Leave to marinate for 15-20 minutes.
  3. Heat the coconut oil in a wok or large frying pan and stir-fry the red pepper and spring onion for 2-3 minutes before adding the courgette and carrot and stir-frying for a further 3-4 minutes.
  4. Add the mushrooms, edamame beans and beansprouts and finally the tofu and marinade. Stir-fry for 1 minutes and then cover and steam for 2 minutes.
  5. Drain the rice and divide between two bowls. Top each one with the stir-fry, followed by the kimchi and a sprinkling of peanuts.


  • Covering the pan and letting the ingredients steam ensures less nutrients are lost due to high cooking temperatures.
  • Edamame soybeans can be found in the freezer section (in pods or already podded).
  • To ensure this recipe is gluten-free, please check the label of the tamari sauce to ensure it is wheat-free and there are no sources of gluten.

You might like to try our Mild Kimchi-Style Sauerkraut recipe.

View Recipe
Kimchi Sauerkraut

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