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.
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
- 1 red pepper (capsicum), deseeded and sliced
- 2 spring onions (scallions), trimmed and sliced
- 1 courgette (zucchini), cut into batons
- 1 carrot, peeled and cut into batons
- 50g shiitake mushrooms
- 50g edamame beans, podded
- 40g bean sprouts
- 100g kimchi
- 60g peanuts, chopped
- Cook the rice according to the pack instructions.
- 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.
- 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.
- 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.
- 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.