Brown rice, tofu and kimchi bowl
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 430, total fat 20 G., saturated fats 2 G., proteins 17 G., carbohydrates 54 G., fiber 6 G., cholesterol 0 mg, sodium 469 mg, sugar 6 G.
Calories 430, total fat 20 G., saturated fats 2 G., proteins 17 G., carbohydrates 54 G., fiber 6 G., cholesterol 0 mg, sodium 469 mg, sugar 6 G.
The most delicious grain bowls come from blending different textures, temperatures, and flavors. Try combining fresh and cooked ingredients, along with savory and mild flavors, in one bowl. In this recipe, tofu cubes are coated with a light, sweet glaze that contrasts with the freshness of cucumbers and bell peppers, and the strong garlic flavor of kimchi.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 and 1/4 cups brown rice
- 1 package (450 g) extra-firm tofu, drained
- 2 tablespoons of vegetable oil
- 1 cup kimchi (squeeze out the liquid), coarsely chopped, + 2 tablespoons brine
- 1 tbsp. l. + 1 tsp. dark sesame oil
- 1 tbsp hoisin sauce
- 2 tsp light brown sugar
- A quarter of a seedless cucumber, thinly sliced
- Half a yellow bell pepper, thinly sliced
- 6 small radishes, thinly sliced
- 2 small green onions, thinly sliced
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Cooking the dish according to the recipe:
- In a medium saucepan, bring water to a boil. Add the rice and a large pinch of salt. Reduce heat and simmer, uncovered, stirring occasionally, until the rice is tender, 20-25 minutes. Drain the rice in a colander, then return it to the saucepan.
- Meanwhile, cut the tofu into 2.5-4 cm cubes. Pat dry with paper towels to remove as much moisture as possible. Heat the sesame oil in a large skillet over medium-high heat. Add the tofu pieces and season with salt. Fry, stirring occasionally, until golden brown on all sides, about 20 minutes.
- In a small bowl, combine the kimchi brine, 1 teaspoon sesame oil, hoisin sauce, and brown sugar. Add to the pan and cook, stirring, until the tofu is well coated and lightly caramelized, about 5 minutes.
- Combine the cucumber, bell pepper, radish, green onion, and the remaining 1 tablespoon sesame oil in a large bowl; mix well. Sprinkle with 1/4 teaspoon salt.
- Divide the rice into shallow bowls. Top with tofu, vegetables, and kimchi.
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