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TOFU WITH HEIRLOOM RED RICE AND KIMCHI

TOFU WITH HEIRLOOM RED RICE AND KIMCHI
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Ingredients
  1. 1 pkg. (12 oz.) Hodo Firm Tofu
  2. 1 cup Heirloom, Bhutan Red Rice
  3. 1 cup Mother In Law’s White Kimchi
  4. 2 Tbsp. Extra Virgin Olive Oil
  5. 2 cloves Garlic, chopped
  6. 1 bunch Green Onions, sliced
  7. 1 medium Carrot, grated
  8. 1/2 bottle Newcastle Produce Apricot Teriyaki Ginger Glaze
  9. 1/2 cup Cilantro leaves, roughly chopped
Instructions
  1. Cut tofu into 1/4 inch cubes. Marinate in Apricot Teriyaki Glaze for 6-8 hours.
  2. Cook 1 cup of the Heirloom Red Rice according to manufacture’s directions.
  3. When rice is close to being done, sauté the garlic and carrots in olive oil on medium-high heat for 3-4 minutes. Add the tofu and marinade to the carrots. Then add the green onions and sauté for 8-10 minutes. The marinade will thicken.
  4. Spoon the rice into four bowls. Add 1/4 cup of chopped Kimchi to the top of the red rice. Top with the sautéed tofu and garnish with chopped cilantro!
Newcastle Produce https://newcastleproduce.com/