Name: Kimchi Bowl
Prep time: 1 h
Cook time: 30 min
Total time: 1 h 30 min
Yield: 2
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

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

Add all ingredients to a blender and whizz up

Tamarind-marinated tofu

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

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

Stir-fried vegetables

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

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

To assemble

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.

CategoryMains

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

Add all ingredients to a blender and whizz up

Tamarind-marinated tofu

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

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

Stir-fried vegetables

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

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

To assemble

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

Ingredients Directions

Vegan Eat

Kimchi Bowl

Ingredients

Directions

Leave a Reply Cancel reply