Marinated Tofu Bowl

With Gyoza Sauce

STEP 1

TOFU

1 package of firm tofu, cut into cubes and patted dry

Marinade ingredients:

Adjust the following ingredients to taste. You may want the sauce saltier, sweeter or more tart.

½ cup of soy or tamari sauce or coconut aminos (gluten-free alternatives)

1 tablespoon sesame oil

2 tablespoons red wine vinegar

1 teaspoon mirin

1 - 2 teaspoons fresh grated ginger

1 large garlic clove, crushed

¼ cup maple syrup or honey

a pinch of red pepper flakes or 1 teaspoon sriracha sauce

2 scallions, sliced

Add tofu chunks to marinade and marinate for ½ hour to overnight. Strain tofu from marinade and keep marinade.

Dry tofu with a towel and toss the tofu in a bowl with 2 tablespoons of cornstarch. Set a pan to medium high heat with 2 teaspoons of olive oil. When the pan is hot, add tofu and fry until the outside is golden and slightly crispy. Set tofu aside on a plate.

STEP 2

VEGETABLES

1 bag of baby bokchoy, cleaned and sliced

1 jar of kimchi

Saute bokchoy in 1 teaspoon sesame oil and 1 teaspoon olive oil for two minutes or till crisp tender. Add 3 tablespoons of the strained marinade to the bokchoy.

When preparing your bowl, add some kimchi to your bowl.

STEP 3

RICE

Cook 1 cup of brown rice with 1 tablespoon of sesame oil according to package directions. Fluff rice.

STEP 4

ASSEMBLE THE BOWL

Add some rice to your bowl, then place bokchoy, tofu and kimchi on top of the rice. Use reserved marinade and sriracha sauce as seasonings.