Nourishing Kimchi Bowl

100g Rice, cooked

1 Carrot, julienned (pickled if preferred)

1 Garlic Clove, minced

2 cm Fresh Ginger, grated

2-3 leaves Pak Choy

1 tbsp Coconut Aminos

1/2 tbsp Rice Vinegar

1/2 tbsp Chilli Sauce

80g Firm Tofu

Salt & Pepper

2 tbsp RIFCo Classic Kimchi

1 Spring Onion

1 tbsp Sesame Seeds

Method:

1. Fry garlic for 1-2 minutes until fragrant. Add the ginger and bok choy for 3-4 minutes, then set aside.

2. Chop the tofu into small cubes, or tear into chunks, and heat in the pan. Mix the coconut aminos, rice vinegar, chilli sauce and sesame oil in a separate dish, and pour a bit over the tofu. Make sure to leave some for later.

3. Once the tofu is cooked, build your kimchi bowl in the following layers (bottom to top): Rice, Bok Choy, Carrot, Kimchi. Place the tofu on top, then garnish with sliced spring onion and sesame seeds.