Rice Bowls with Tofu and Kimchi
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 430
- Total Fat
- 20 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 0 milligrams
- Sodium
- 469 milligrams
- Carbohydrates
- 54 grams
- Dietary Fiber
- 6 grams
- Protein
- 17 grams
- Sugar
- 6 grams
- Total: 40 min
- Active: 30 min
Ingredients
1 1/4 cups short-grain brown rice
Kosher salt
1 16-ounce package extra-firm tofu, drained
2 tablespoons vegetable oil
1 cup drained kimchi, roughly chopped, plus 2 tablespoons brine
1 tablespoon plus 1 teaspoon toasted sesame oil
1 tablespoon hoisin sauce
2 teaspoons packed light brown sugar
1/4 seedless cucumber, thinly sliced
1/2 yellow bell pepper, thinly sliced
6 small radishes, thinly sliced
2 small scallions, thinly sliced
Directions
- Bring a medium saucepan of water to a boil. Stir in the rice and a big pinch of salt. Reduce the heat to maintain a simmer and cook, uncovered and stirring occasionally, until the rice is tender, 20 to 25 minutes. Drain well and return to the saucepan.
- Meanwhile, cut the tofu into 1- to 1 1/2-inch cubes. Press with paper towels to remove as much moisture as possible. Heat the vegetable oil in a large skillet over medium-high heat. Add the tofu pieces and season with salt. Cook, stirring occasionally, until the tofu is well browned on all sides, about 20 minutes.
- Stir together the kimchi brine, 1 teaspoon sesame oil, the hoisin sauce and brown sugar in a small bowl. Add to the skillet and cook, stirring, until the tofu is well coated and lightly caramelized, about 5 minutes.
- Combine the cucumber, bell pepper, radishes, scallions and remaining 1 tablespoon sesame oil in a large bowl; toss well. Season with 1/4 teaspoon salt.
- Divide the rice among shallow bowls. Top with the tofu, vegetables and kimchi.