Food

Kimchi Tofu Rice Bowl recipe

A bowl full of goodness! Kimchi is a Korean pickle that has been fermented, so is great for improving gut health.

Written by The Fast 800
  • Serves: 2

Ingredients

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What to do

    1. Cook the rice according to the pack instructions.

    2. Meanwhile, mix together the tamari sauce and miso paste and place in a non-metallic bowl with the tofu, turning the tofu to coat with the marinade. Leave to marinate for 15-20 minutes.

    3. Heat the coconut oil in a wok or large frying pan and stir-fry the red pepper and spring onion for 2-3 minutes before adding the courgette and carrot and stir-frying for a further 3-4 minutes.

    4. Add the mushrooms, edamame beans and beansprouts and finally the tofu and marinade. Stir-fry for 1 minutes and then cover and steam for 2 minutes.

    5. Drain the rice and divide between two bowls. Top each one with the stir-fry, followed by the kimchi and a sprinkling of peanuts.

Notes

  • Covering the pan and letting the ingredients steam ensures less nutrients are lost due to high cooking temperatures.
  • Edamame soybeans can be found in the freezer section (in pods or already podded).
  • To ensure this recipe is gluten-free, please check the label of the tamari sauce to ensure it is wheat-free and there are no sources of gluten.
  • You might like to try The Fast 800's Mild Kimchi-Style Sauerkraut recipe.

Medibank have partnered with Dr Michael Mosley and The Fast 800 to share tips and advice for managing your health and wellbeing. Dr. Michael Mosley is a world renowned science presenter, journalist and author of best-selling books, including The Fast 800 and Clever Guts Diet. The Fast 800 program is an innovative approach to weight management, using the latest scientific research to support a healthy lifestyle. Talk to your GP before starting any new health program.

Written by The Fast 800

The Fast 800 is an innovative approach to healthy living and weight loss based on the latest scientific research.

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