Ingredients
-
1 cup cooked brown rice
-
1 cup extra-firm tofu, cubed
-
1 cup kimchi (vegan-friendly), chopped
-
2 green onions, thinly sliced
-
1/2 cucumber, thinly sliced
-
1 tablespoon sesame oil
-
1 tablespoon soy sauce (gluten-free if needed)
-
1 teaspoon rice vinegar
-
1/2 teaspoon gochugaru (Korean red pepper flakes, adjust to taste)
-
1/2 teaspoon toasted sesame seeds
-
1 Salt, to taste
Directions
Serve this Korean-inspired tofu and kimchi breakfast bowl hot, and enjoy the spicy, savory, and satisfying flavors reminiscent of Korean cuisine.
Adjust the level of spiciness to your preference by adding more or less gochugaru. This breakfast bowl is not only delicious but also a great way to incorporate probiotic-rich kimchi into your morning routine for gut health.
Steps
|
1
Done
|
In a small bowl, combine the sesame oil, soy sauce, rice vinegar, gochugaru, and toasted sesame seeds. Mix well to create a flavorful sauce. |
|
2
Done
|
In a non-stick skillet, heat a bit of sesame oil over medium-high heat. Add the tofu cubes and cook until they become golden brown on all sides. |
|
3
Done
|
While the tofu is cooking, prepare your breakfast bowl. Divide the cooked brown rice among serving bowls. |
|
4
Done
|
Top each bowl of rice with chopped kimchi, cucumber slices, and green onions. |
|
5
Done
|
Once the tofu is ready, remove it from the skillet and set it aside. |
|
6
Done
|
Drizzle the sauce over the kimchi, cucumber, and rice in each bowl. |
|
7
Done
|
Add the cooked tofu on top of each bowl. |
