Kimchi Tofu Scrambled Bowls

** Prep time: 15 minutes

** Serves: 4 people

 

** Ingredients

4 Whole Cabbage leaves (try to get full round ones so that you can use them as bowls)

2 Cups of Silken Tofu 

2 Tsp of Kimchi Powder

1 Green Chilli

1 Cup of diced Red, Green and Yellow Bell Peppers

1 Clove of Garlic

1 Lime

1 tsp Olive Oil

½ Piece of Ginger

Salt to taste

 

Directions

  1. Dice the three coloured bell peppers and chilli. 
  2. Saute it along with the parsley, garlic and ginger in 1 tsp of olive oil.
  3. Once the bell peppers, chilli, and parsley are almost cooked, add the tofu into the pan.
  4. Stir with no real order so that the tofu gets scrambled.
  5. While stirring, add the 2 tsp of kimchi powder, lime and salt. 
  6. Place one spoon into the cabbage “bowl” and serve.

 

Serving Tips:

  1. In order to make it spicier, a simple chilli paste can be used as a glaze.
  2. You may add scallions to this recipe for an extra kick.

 

Scramble Away!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s