It’s Monday y’all. Much to my Husband’s disliking, I’ve been trying to implement Meatless Mondays here at the Choi household. Some Mondays are fine.. others, I can tell he’s wishing there was beef or chicken or some other protein other than TOFU.
I love tofu.
But as you can probably guess, my husband could do without it. He’s coming around and loves trying my new recipes . . . but I know he still prefers beef or chicken. I’m not sure if it’s because there is a lot of tofu in Korean stews and soups and I practically grew up eating it, but I just love it. Tofu has a low calorie count, relatively large amounts of protein, and little fat. Dude, seriously? What’s not to love here? And tofu with brown rice and seasoned veggies?! Oh, yes! With this dish, the Husband was happy. Maybe because I threw in some sweet kimchi. He liked it so much, he didn’t even mention the bok choy. A veggie, along with kale, he could do without. Now, he didn’t ask for seconds, but we’re taking baby steps here.
So, if you’re looking for a little Asian/Korean-ish inspiration for a Meatless Monday, give this one a try. It’s seriously delicious! And it’s so quick and easy to make! And if the sweet/sour kimchi doesn’t sound appetizing to you, simply omit the brown rice vinegar and honey and just eat this rice bowl with regular, good ole kimchi.
I hope you enjoy!
Kimchi Veggie Brown Rice Bowl
Ingredients
- 2 tablespoons sesame oil + more if needed later to taste
- 1-2 cloves garlic minced
- 2 cups bok choy chopped
- 1/2 red bell pepper; chopped
- 1/2 yellow bell pepper; chopped
- 1/2 orange bell pepper; chopped
- 1-2 cups tofu; drained on paper towels and as dry as possible and cubed
- 1/4 cup low sodium soy sauce + more if needed
- 1/2 teaspoon fresh ginger minced
- 1 teaspoon brown rice vinegar
- salt and pepper to taste
- prepared cooked brown rice
For the kimchi:
- 1/2 cup kimchi; chopped
- 2 teaspoons honey
- 2 teaspoons brown rice vinegar
- Garnish with green onions and sesame seeds if desired
Instructions
- In a wok or large non-stick pan, heat the sesame oil + garlic over medium high heat. Add the chopped vegetables and stir fry for about 4-5 minutes. In a small bowl, combine the soy sauce, ginger and vinegar and set aside. Add the cubed tofu to the pan and season with the soy sauce mixture and then season with a little salt and pepper if needed. Cook for another 4-5 minutes or so. (You can cover the pan with a lid while cooking to ensure the veggies are softened but don't overcook the veggies.) Taste and add more soy sauce if needed.
- For the kimchi: In a separate bowl, combine with chopped kimchi with the honey and brown rice vinegar and mix gently. Set aside.
- To serve: serve the sauteed seasoned vegetables over the brown rice and add some of the kimchi mixture on top. Garnish with green onions and sesame seeds if desired. Mix and enjoy!
Later this week, please check out all the other wonderful weekday supper dishes we have lined up for you this week!
05/07/13 – Tuesday – Cindy’s Recipes and Writing – Lentil Stew
05/08/13 – Wednesday – Gourmet Drizzles – Tarte Flambée– A Simple and Delicious French Pizza
05/09/13 – Thursday – Hezzi-D’s Books and Cooks – Chipotle Teriyaki Pork Chops
05/10/13 – Friday – Kimchi MOM – Curried Sauteed Shrimp with Coconut Milk
I´m definitely going on an expedition to the asian neighbourhood this week to see if they have kimchi among other things. I found sriracha which I was not expecting to, and I bet they sell, and eat, kimchi. I want to try it! I don´t particularly like tofu, but that can be replaced fast. The rest of the dish is so tasty Alice, so many flavors together! And I love how you styled these pics, they are great!
Thank you, Paula! This kind of happened by accident. I grabbed the cooking tray just to carry everything and then was like, “I’m going to photograph the dish on here!” YES YES, try kimchi. . let me know if you find some!
What a fabulous dish! I have been wanting to try Kimchi and THIS is the dish! Your photography is amazing and makes me want to go right through the page and take a bite!
Thank you, Isabel! Please let me know if you try it. . !! 🙂 Happy Monday to you!
Love this Alice! And your story about your husband and his gradual acclimation to tofu is hilarious. So cute that you are taking him one baby step at a time. : ) This is beautiful and looks delicious too. I will definitely have to make this!
So colorful! I love all the texture. I can relate to the gentle nudge approach to introducing new foods! 🙂
Very delicious combination, and i will give it a try very soon! Thank you for sharing and enjoy your week!
What an awesome recipe… so healthy, flavorful and beautiful! Love the photos too!!! 😉
This looks awesome! I like to get kimchi bowls at a Korean taco joint down the street. I’ll have to try making this at home. YUM!!
Thank you so much Meghan!!
Nom nom! I definitely dig into this right away. I love tofu and kimchi and I’m sure both will make a nice combination for meatless Monday.
We must be cut from the cloth! I love tofu but my husband doesn’t and each time I try and make a vegetarian meal, even though it doesn’t happen often, I get the distinct feeling that my husband thinks I am trying to trick him. For me, tofu has never been a meat substitute so that may be one thing that makes him dislike tofu. Maybe it is the same for your husband? If they must choose between meat or tofu, they’ll always choose meat. But if you serve meat and tofu, there may be less grumbles?
Don’t know how I missed this post, but these flavors sound incredible. Seriously, I love the ginger…sesame oil…it’s in my top of savory flavors. Styling is gorgeous…I can almost taste it girl! 🙂
I love tofu and I love Kimchi. In fact, kimchi is high up on the list of things to make. Beautiful presentation.
I ntried kimchee for 1st time in hamaii. not only was it good with beer..was excellent with rice also. here in Elkhart Indiana I cant find any. any idea’s id like to try this recipe. love you Korean dishesim hooked on most of them thanks again
sorry space bar don’t work