Dinner
Korean Tofu & Mushroom Kimchi Bowl
Recipe by Gillean Barkyoumb
Tip: Cooking Mode
Try our super simple cooking mode. Ideal when you’re busy running around the kitchen
There is no lack of flavor in this vegetarian dish. Tasty sweet and spicy tofu, spicy kimchi, and crunchy vegetables make every bite of this dish a unique experience.
TIP: Add another element of flavor by drizzling the rice with soy sauce before adding tofu and toppings.
Compatible with
Cooking mode
Step-by-step instruction without your screen going to sleep
LEVEL 1 (BOTTOM OF POT)
- 1 cup white rice
- 1 cup chopped kale
- 2 cups water or stock
LEVEL 2 (TRAY)
- 1 package (14 ounces) firm tofu, cut into 1-inch cubes
- 1/2 cup Korean barbeque marinade sauce
- 1 cup sliced shiitake mushrooms
- 1 tablespoon olive oil
TOPPINGS (optional)
- 1/2 cup shredded carrots
- 2 tablespoons chopped green onion
- 1 medium avocado, peeled and sliced
- 1/2 cup kimchi
- 1 cup arugula
Utensils
- Silicone-Tipped Tongs
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Step 1
Place the tofu in a large bowl with the Korean barbeque sauce and let marinade for 30 minutes or up to 6 hours.
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Step 2
Place all Level 1 ingredients in the pot and stir to combine. Pull out the legs on the Crisper Tray, then place the tray in the elevated position in the pot.
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Step 3
Transfer the marinated tofu on the tray. Place the mushrooms in a foil packet and toss with olive oil, then place net to the tofu on the tray.
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Step 4
Close the lid and flip the SmartSwitch™ to RAPID COOKER. Select SPEEDI MEALS, set temperature to 350°F, and set time for 13 minutes. Press START/STOP to begin cooking (the unit will steam for approx. 10 minutes before crisping).
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Step 5
When cooking is complete, transfer tofu and mushrooms to a plate. Then use silicone-tipped tongs to grab the center handle and remove the tray from the unit. Stir rice mixture. To assemble bowl, layer rice, tofu, and mushrooms. Then top with shredded carrots, green onion, avocado, kimchi, and arugula.
