Kimchi Tofu Stir Fry

A plant-based powerhouse that is super quick to prepare, very nutritious and easily adjustable – you can add extra tofu for more protein, or more rice for more carbs. Packed with high-quality protein, calcium and iron to support muscle function, bone health and recovery, ideal for athletes needing an easy, nourishing meal after training.

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 (depending on preferred flavour) 
• 2 small bunches bok-choy
• Soy sauce – to taste (optional)
• Minced garlic – to taste (optional)
• Rice – to serve (optional)

Method

1. Start with cooking the rice (or do this step last if using microwave rice).
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 high heat. Add garlic to taste. Depending on how garlicky your kimchi is, this may not be necessary.
3. While the onion is sautéing, cut a block of tofu into small chunks and roughly chop the kimchi.* Tip: Do not use a cutting board that you care about being white ever again.
4. Add the kimchi to the onion and sauté for a couple minutes. You will notice the kimchi change colour. Then, add the tofu and sauté to heat through, stirring to mix the flavours through.
5. Remove from pan and serve with rice

Notes:

• Opt for gluten free soy sauce to make the recipe gluten free.
• Play around with the flavour profile by adding extra soy sauce, hoisin sauce or chilli.

* Per serve