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Sriracha Tofu Kimchi Grain Bowl Recipe

SERVES 4 | FINISH IN 2 hours 30 minutes


This dish is like making bibimbap and fried rice, in a fraction of the time! A spicy kimchi and sriracha marinade is the secret to turning leftover stale rice and bland tofu to your lunchtime MVP. Served with a quickly prepared grain bowl of rice pan-fried in kimchi, kale that’s been sautéed with a hit of Sriracha, and a touch of fried egg and scallion, this is the easiest no fuss lunch you can make – and eat while working, too!

Ingredients

For Marinated Tofu:

  • 1 Tofu Package, firm or extra-firm
  • 3 tbsp. Soy Sauce or Tamari Sauce
  • 1 tbsp. Sky Valley® Sriracha Sauce
  • ½ cup Kimchi, liquid included
  • 1-3 tbsp. water, as needed
  • 1 c. Lentils, rinsed

For Kimchi Fried Rice:

  • ½ cup Short Grain Rice, pre-cooked (leftover rice will do great)
  • 4 tbsp. Vegetable Oil
  • ½ cup Kimchi, liquid included
  • 2-3 tbsp. Sky Valley® Sriracha Sauce
  • ½ Bunch Kale, diced thinly into ribbons
  • 4 Eggs
  • 2 Scallions, diced
  • 2 tbsp. Sesame Seeds
  • ¼ cup Cilantro, diced
  • ¼ cup Thai Basil (or regular basil)
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Directions
  1. Cover a cutting board with a paper towel. Place the tofu block on a paper towel, cover with an additional paper towel, and weigh down with a cutting board topped with a few cans. This will help press out the water from the tofu. Let pressed tofu sit for 20-30 minutes.
  2. Cut tofu into cubes.
  3. In a square or rectangular bowl, mix kimchi and Sriracha. Thin with water as needed. Soak tofu cubes in marinade, covered with plastic wrap or lid, overnight (or at least a few hours).
  4. If you don’t have leftover rice, cook rice according to package instructions (usually, this involves combining rice and water in a 1:2 ratio in a saucepan, bringing it to a boil and then cooking on low heat for 12-15 minutes). Fluff with a fork, cover with a towel and set aside.
  5. Preheat a large non-stick pan to medium heat. Add 2 tablespoons of oil. Add tofu with marinade and fry for 2-3 minutes on one side. Season with an additional squirt of Sky Valley Sriracha Sauce. Turn tofu over to the other side and fry for an additional 2-3 minutes, until tofu cubes are golden.
  6. Add 1 tablespoon of oil. Quickly pan fry the kale, stirring often, for about 2-4 minutes, just until wilted. Add rice to the pan and continue frying for another 2 minutes, then stir, and fry for another 2-4 minutes. Remove rice and kale from the pan and onto prepared plates.
  7. Add 1 tablespoon of oil back to the pan. Crack eggs into a pan, season with a pinch of salt, and cook until whites are golden brown and crisp at the edges and set around the yolk (which should still be runny), about 2 minutes. You can omit the eggs for a vegan lunch.
  8. Transfer eggs onto rice and kale. Top with fried tofu, then kimchi, cilantro, basil, scallions, and sesame seeds.

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