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
0.5tbspCoconut sugar
0.5Red chilli
100mlCoconut milk
2tbspSoy sauce
250gFirm tofu
50mlSoy sauce
30mlWater
1tbspTamarind paste
1tbspCoconut sugar
2tbspSesame oil
25gGinger (grated)
4Garlic cloves (grated)
0.5Red chilli
2Pak choi
6Tenderstem broccoli
4Spring onions
2tbspKimchi (check vegan)
Peanuts
Coriander
Lime wedges
Brown rice

Instructions

1
Peanut sauce
2
Add all ingredients to a blender and whizz up
3
Tamarind-marinated tofu
4
Add all the ingredients to a shallow bowl and marinate tofu for an hour+
5
Add to a parchment covered baking tray, drizzle with some peanut sauce and cook at 180 for 30 minutes
6
Stir-fried vegetables
7
Fry ginger, garlic and chilli in the sesame oil for 1 minutes
8
Add the other vegetables and fry over a high heat, adding some left over marinade liquid
9
To assemble
10
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