Kimchi Veggie Brown Rice Bowl
Servings: 4
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!