Korean Kimchi Tofu Rice Bowl
Crispy fried tofu and sautéed mushrooms are combined with jasmine rice and vegan kimchi, seasoned with soy sauce and sesame oil.
- 300 g firm tofu
- 150 g jasmine rice
- 150 g vegan kimchi
- 100 g shiitake mushrooms
- 100 g baby spinach
- 3 piece spring onions
- 2 piece garlic cloves
- 3 tbsp soy sauce
- 2 tbsp sesame oil
- 2 tbsp vegetable oil
- 2 tbsp sesame seeds
- 1 tbsp gochujang paste
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Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Cook jasmine rice according to package instructions.
- Step 2
Press tofu and cut into 1cm thick slices, slice mushrooms, mince garlic, slice spring onions.
- Step 3
Heat 1 tbsp vegetable oil in large frying pan over medium-high heat.
- Step 4
Add tofu slices and cook for 3 minutes each side until golden and crispy.
- Step 5
Remove tofu and add remaining oil to pan.
- Step 6
Add mushrooms and garlic, cook for 2-3 minutes until mushrooms are tender.
- Step 7
Add kimchi and cook for 2 minutes until heated through.
- Step 8
Add spinach and cook until just wilted, about 1 minute.
- Step 9
Mix gochujang with soy sauce and 1 tbsp sesame oil in small bowl.
- Step 10
Divide rice between bowls, top with tofu, kimchi mixture, and drizzle with sauce.
- Step 11
Garnish with spring onions, sesame seeds and remaining sesame oil.
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