Kimchi Tofu Stack

Serving Size 8

Prep Time 20 mins

Cook Time 20 mins

Difficulty Easy

Ingredients

Created by: This Savory Vegan 

 

FOR THE TOFU

1 tablespoon avocado oil

1 block Nasoya Super Firm Tofu, drained & cubed

1/3 cup teriyaki sauce

 

FOR THE RICE

1 cup basmati rice

2 cups water

1 tablespoon sugar

2 tablespoons rice vinegar

 

FOR THE STACKS

1 cup Nasoya Mild Kimchi

2 avocados, cubed

Sesame seeds, for serving

 

FOR THE SPICY MAYO

3 tablespoons vegan mayo

1 tablespoon gochujang paste

Lime juice, to taste

Preparation

  1. Add the rice and water to a pot and bring to a boil. Cover, lower heat and simmer until all of the liquid is absorbed (approx. 20 minutes). Combine the sugar and vinegar in a small bowl and whisk. When the rice is done cooking add the vinegar mixture and fluff with a fork. Set aside to cool.
  2. Cut the tofu into squares. Heat the oil in a skillet over medium heat. Add the tofu and cook until browned on both sides – approximately 3 minutes per side. Add the teriyaki sauce and cook for another 3 minutes – or until the sauce caramelizes. Remove from the heat and set aside.
  3. To assemble, spray a 1/2 cup measuring cup with a light coating of oil. Add an even layer of avocado to the bottom of the cup, followed by kimchi and tofu. Fill the remainder of the cup with rice and press it down. Run a knife along the edge of the measuring cup. Flip the measuring cup over a plate/platter and tap until the stack comes out. Repeat with the remaining ingredients. Top the stacks with sesame seeds and spicy mayo.

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