Tofu Kimchi Bowl with Rice
Korean rice bowl with stir-fried aged kimchi spooned over warm steamed firm tofu slabs, finished with sesame oil, scallion, and seaweed strips for the diner to fold together.
Korean
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Rinse rice until water runs clear. Drain tofu and slice into 1cm slabs. Chop kimchi and measure juice. Finely grate garlic, thinly slice scallions, cut seaweed into strips. Mix gochugaru, soy sauce, brown sugar, and black pepper in a small bowl.
Boil
Combine rinsed rice with 240ml water in a saucepan, bring to a boil over high heat, cover, reduce to lowest heat, and cook 12 minutes. Remove from heat and rest covered 5 minutes until rice is fluffy and water absorbed.
Steam
Bring 5cm water to a boil in a large pot with steamer rack over high heat. Lay tofu slabs flat on the rack in a single layer (work in batches if needed), season with salt, steam 8 minutes until heated through. Cover and rest to keep warm.
Saute
Heat neutral oil and 2 tsp sesame oil in a large skillet over medium-high heat. Add chopped kimchi and grated garlic, stir-fry 3–4 minutes until kimchi softens and turns deep red. Stir in the spice mixture, fry 30 seconds until paste blooms and clings to kimchi.
Reduce
Pour 1/4 cup kimchi juice into the skillet, toss 60–90 seconds over medium-high heat until glossy and sauce reduces around the kimchi pieces.
Plate
Mound rice in two wide bowls, lay warm tofu slabs alongside. Spoon stir-fried kimchi over tofu, drizzle remaining sesame oil, scatter scallions, sesame seeds, and seaweed strips over the top.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.