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Kimchi and Tofu Rice Bowl

This Kimchi and Tofu Rice Bowl is a fresh and flavorful dish made with tofu, mushrooms, kimchi, and cucumbers served over jasmine rice.
Course Main Course
Cuisine Asian
Cook Time 15 minutes
Servings 1
Author Jessica

Ingredients

  • 1/2 cup jasmine rice cooked
  • 1 tbsp. olive oil
  • 3/4 cup tofu drained and cubed
  • 1/4 cup mushrooms or baby bella, oyster, and shiitake mushroom medley
  • Pinch of sesame oil
  • 1 tsp. honey
  • 2 tbsp. low sodium soy sauce or coconut aminos
  • 1/4 tsp. ground ginger
  • 1 small garlic clove minced or grated
  • 1/2 cup kimchi
  • 1/2 mini cucumber sliced
  • Sesame seeds and sliced green onions to garnish

Instructions

  • If you're not using leftovers, cook rice according to package. Set aside. If you are using leftover rice, reheat 1-2 minutes before assembling rice bowl.
  • Heat the olive oil in a skillet over medium heat.
  • Add the tofu and cook until golden brown, about 5 minutes.
  • Add the mushrooms and cook just until softened, about 4-5 minutes.
  • While the tofu and mushrooms are cooking, mix the sesame oil, honey, soy sauce, ginger, and garlic in a small bowl.
  • Add the sauce to the skillet and stir, cooking for about 1-2 minutes.
  • Spoon the tofu mixture, kimchi, and cucumbers on top of the rice bowl.
  • If desired, garnish with sesame seeds and sliced green onions. Then, serve.