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Kimchi Grain Bowl


Serves 4 2 tablespoons tamari or light soy sauce 7 ounces firm tofu, sliced 1 tablespoon sesame oil or light olive oil 2 garlic cloves, sliced 1-inch piece of fresh ginger, peeled and grated 1/3 cup kale 3/4 cup precooked wild rice 1/2 cup precooked quinoa 2/3 cup kimchi (homemade or shop-bought) 1/2 lot spring onions, sliced 1 tablespoon sesame seeds Squeeze of lime juice Instructions: Put half the tamari in a bowl, include the tofu and coat equally. Heat a fry pan over a medium-high heat and include the oil. Include the tofu pieces and prepare on each side for 2– 3 minutes till golden. Lower the heat to medium, include the garlic and ginger and cook for 1 minute. Get rid of the tofu from the pan and reserved. Include the kale to the pan with the staying tamari and cook for 2– 4 minutes till the kale has actually wilted. Heat the rice and quinoa according to the package guidelines and divide in between 2 bowls. Leading the rice and quinoa with the tofu, kimchi, kale and spring onions and spray over the sesame seeds. Include the lime juice and serve right away. The Gut-Loving Cookbook by Alana and Lisa Macfarlane of The Gut Stuff, released by Pavilion Books. Image credit: Haarala Hamilton. 7 Views You might likewise like:

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