Kimchi Tofu Stir fry

This recipe is super quick to prepare, very nutritious and easily adjustable – you can add extra tofu if more protein is required, or more rice if more carbs are required. You can also play around with the flavour profile by adding extra soy sauce, hoisin sauce or chili.

Ingredients

• 1 onion – sliced
• 1 block (16-oz.) firm or extra firm tofu
• 1 tbsp neutral oil (like vegetable oil)
• 1/2 – 2/3 cup kimchi
• 1 bunch bok-choy
• Soy sauce – to taste (optional)
• Minced garlic – to taste (optional)
• Rice – to serve (optional)

Method

1. Start with cooking the rice (or microwaving if using pre-cooked).
2. Chunk or slice an onion, according to your preference. Add the onion and oil to a medium-large pan and begin to sauté over medium to medium-high heat. You can add in garlic too, your call. Depending on how garlicky your kimchi is, this may not be necessary.
3. While the onion is sautéing, cut a block of tofu into chunks and roughly chop the kimchi. Depending on your kimchi and taste preferences, you may want to use more or less. I love kimchi so generally go for ~2/3 cup. Tip: Do not use a cutting board that you care about it being completely white ever again.
4. Add the kimchi to the onion and sauté for a couple minutes. You will notice the kimchi change color. Then, add the tofu and sauté to heat through, stirring to mix the flavours through.