Tofu kimchi rice bowls

Directions

  1. Let's start by preparing the jasmine rice. Add 3/4 cups (135g) of jasmine rice and 1 cup of water to a rice cooker, ensuring it will be ready by the time we assemble this meal. If you don't have a rice cooker, no worries—simply cook the rice on the stove following the package directions.

  2. Next, take two blocks (910g) of firm or extra firm tofu and cube them into approximately 1 to 2-inch pieces. Place these tofu cubes into a large mixing bowl. To the tofu, add 2 tablespoons (32g) of coconut aminos and ¼ cup (60g) of rice vinegar. Secure the lid on the bowl and give it a good toss to ensure the tofu is evenly coated. Now, sprinkle in 2 teaspoons (7g) of garlic powder, ¼ cup (20g) of nutritional yeast, and 2 tablespoons (16g) of arrowroot flour over the tofu. Toss everything together once more to evenly distribute the seasonings.

  3. Transfer the seasoned tofu into an air fryer, setting the temperature to 400 degrees Fahrenheit (204 degrees Celsius). Cook for 8 minutes, then shake or flip the tofu pieces and continue to cook for another 8 minutes until they achieve a brown and crispy exterior.

  4. While the tofu is cooking, prepare to steam the baby bok choy. Pour about an inch of water into a pan and set it over medium heat with a steamer basket inside. Bring the water to a boil. Prepare approximately 340g of baby bok choy by removing the outer leaves. Then, slice it down the middle, creating a flat surface at the stem without detaching the leaves.

  5. Once the water is boiling, place the bok choy in the steamer basket, ideally with the leaves facing up. Cover with a lid and steam for 3-5 minutes until the white parts of the bok choy are tender. Remove from heat and set aside.

  6. In a skillet over medium heat, cook minced garlic with a splash of water to prevent sticking. After a few minutes, once the garlic is fragrant, add 2 tablespoons (36g) of coconut aminos and stir well. Turn off the heat and add the steamed bok choy to the skillet, tossing it in the coconut aminos and garlic mixture until well coated.

  7. Finally, divide the cooked rice evenly between your four containers, about 95g each. Then evenly distribute the cooked bok choy and crispy tofu among four meal prep containers. When it's time to enjoy your meal, complement it with about a ⅓ cup (56g) of kimchi and a few tablespoons of freshly chopped cilantro. Sprinkle over ¼ teaspoon of kelp granules for an iodine boost and top with one serving (about 34g) of sriracha tahini dressing for added flavor.

SrIRACHA TAHINI DRESSING

directions

  1. In a small bowl, begin by adding a third cup of water. These quantities will make 8 servings, as the dressing is meant to be used in both the Lentil Harvest Salad and the Tofu Kimchi Rice Bowls.

  2. Whisk in 3 tablespoons (45g) of tahini, 3 tablespoons (60g) of sriracha, 3 tablespoons (45g) of lemon juice, 1½ tablespoons (30g) of maple syrup, and 3 tablespoons (15g) of nutritional yeast.

  3. Continue whisking until the mixture is smooth and well combined.

  4. Transfer the finished sauce to a jar and store it in the refrigerator until you're ready to use it.

NUTRITION HIGHLIGHT

Your gut microbiome plays a crucial role in regulating the immune system and hormones related to appetite, mood, and stress. So a healthy gut means reduced inflammation and better hormone regulation. Kimchi is a traditional Korean fermented vegetable and a probiotic food. This means kimchi contains live beneficial bacteria that are fantastic for increasing the diversity of good bacteria in your gut.

Nutrition breakdown