Kimchi Grain Bowl
Serves 4
Ingredients:
- 2 tbsp. tamari or light soy sauce
- 7 oz. firm tofu, sliced
- 1 tbsp. sesame oil or light olive oil
- 2 garlic cloves, sliced
- 1-in. piece of fresh ginger, peeled and grated
- ⅓ c. kale
- ¾ c. precooked brown rice
- ½ c. precooked quinoa
Toppings:
- ⅔ c. kimchi (homemade or shop-bought)
- ½ bunch spring onions, sliced
- 1 tbsp. sesame seeds
- Squeeze of lime juice
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Instructions:
- Put half the tamari in a bowl, add the tofu and coat evenly.
- Heat a frying pan over a medium-high heat and add the oil. Add the tofu slices and cook on each side for 2–3 minutes until golden. Reduce the heat to medium, add the garlic and ginger and cook for 1 minute. Remove the tofu from the pan and set aside.
- Add the kale to the pan with the remaining tamari and cook for 2–4 minutes until the kale has wilted.
- Heat the rice and quinoa according to the packet instructions and divide between two bowls.
- Top the rice and quinoa with the tofu, kimchi, kale and spring onions and sprinkle over the sesame seeds. Add the lime juice and serve immediately.
