🍽️ Kimchi Rice Bowl with Tofu and Shiitake Mushrooms

Name: Kimchi Rice Bowl with Tofu and Shiitake Mushrooms
Total time: 30 min
Yield: 4 servings
Ingredients: 250 g ORYZA (Sushi rice); 3 tbsp rice vinegar; 2 tsp rice syrup; salt; 400 g tofu; 1 clove garlic; 7 tbsp sesame oil; 0.5 tsp sambal oelek; 6 tbsp soy sauce; 0.5 bunch cilantro (10 g); 1 red chili pepper; 3 tbsp lime juice; 1 handful alfalfa sprouts; 3 tbsp cashew nuts (45 g); 1 piece ginger (20 g); 150 g baby spinach; pepper; 200 g shiitake mushrooms; 200 g vegan kimchi (refrigerated section)

634 kcal · 30 min · 4 servings

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Ingredients

250 g ORYZA (Sushi rice)
3 tbsp rice vinegar
2 tsp rice syrup
salt
400 g tofu
1 clove garlic
7 tbsp sesame oil
0.5 tsp sambal oelek
6 tbsp soy sauce
0.5 bunch cilantro (10 g)
1 red chili pepper
3 tbsp lime juice
1 handful alfalfa sprouts
3 tbsp cashew nuts (45 g)
1 piece ginger (20 g)
150 g baby spinach
pepper
200 g shiitake mushrooms
200 g vegan kimchi (refrigerated section)

Instructions

1. Put the rice in a pot and add 500 ml of water.
2. Bring the water to a boil and stir occasionally.
3. Let the rice cook for 2 minutes at low heat with the lid off.
4. Reduce the heat to the lowest setting and cover the pot.
5. Cook the rice for 15 minutes until all the water has been absorbed.
6. Remove the pot from the heat.
7. Place a kitchen towel between the pot and the lid to absorb condensation.
8. Let the rice rest for 10 minutes.
9. Put rice vinegar, rice syrup, and ½ tsp of salt into a small pot.
10. Heat the mixture and stir until the salt is completely dissolved.
11. Transfer the cooked rice to a bowl and spread it out slightly to cool faster.
12. Stir the vinegar mixture into the rice.
13. Let the rice cool down completely.
14. Cover the rice with a damp kitchen towel until you are ready to use it.
15. Cut the tofu into 4 slices.
16. Cut the tofu slices diagonally in half.
17. Peel the garlic and chop it finely.
18. Mix the garlic with 1 tbsp of sesame oil, Sambal Oelek, and 2 tbsp of soy sauce.
19. Marinate the tofu in this mixture.
20. Let the tofu marinate for 20 minutes.
21. Wash the coriander leaves and shake them dry.
22. Chop the coriander leaves.
23. Halve the chili pepper lengthwise and remove the seeds.
24. Wash the chili pepper and chop it finely.
25. Mix the remaining soy sauce, coriander, chili pepper, 3 tbsp of sesame oil, 3 tbsp of water, and lime juice for the dip.
26. Rinse the sprouts in a sieve.
27. Let the sprouts drain.
28. Heat a pan and roast the cashew nuts in it for 3 minutes at medium heat without oil.
29. Peel the ginger and chop it finely.
30. Wash the spinach and shake it dry.
31. Heat 1 tbsp of sesame oil in a pot.
32. Sauté the ginger for 3 minutes at medium heat.
33. Add the spinach and cook it for 5 minutes until it wilts.
34. Season the spinach with pepper.
35. Clean the mushrooms and halve or quarter them if necessary.
36. Heat 1 tbsp of sesame oil in a pan.
37. Sauté the mushrooms for 5–7 minutes at medium heat.
38. Season the mushrooms with salt and pepper.
39. Remove the mushrooms from the pan and set them aside.
40. Heat the remaining oil in the same pan.
41. Fry the marinated tofu, turning occasionally, at high heat for 5–7 minutes.
42. Divide the sushi rice among 4 bowls.
43. Arrange the spinach, mushrooms, kimchi, and tofu on top of the rice.
44. Sprinkle the bowls with the sprouts and the roasted cashew nuts.
45. Serve the bowls with the dip.

Nutrition per serving

kcal: 634
Protein: 26 g · Fett/Fat: 30 g · Carbs: 65 g