Sriracha Tofu & Kimchi Rice Bowl Recipe - Sriracha Sauce
Sriracha Tofu & Kimchi Rice Bowl Recipe. A spicy kimchi and sriracha marinade is the secret to turning leftover rice and tofu into a lunchtime MVP.
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Cooking tools:
- Nonstick skillet
- Saucepan
- Chef's knife
- Cutting board
- Mixing bowl
- Paper towel
- Plastic wrap
- Kitchen towel
- Fork
- Spatula
- Measuring spoon
- Measuring cup
- Stove
- Plate
Ingredients
- 1 Tofu Package, firm or extra-firm
- 3 tbsp. Soy Sauce or Tamari Sauce
- 1 tbsp. Sky Valley® Sriracha Sauce
- ½ cup Kimchi, liquid included
- 1-3 tbsp. water, as needed
- 1 c. Lentils, rinsed
- ½ cup Short Grain Rice, pre-cooked (leftover rice will do great)
- 4 tbsp. Vegetable Oil
- 2-3 tbsp. Sky Valley® Sriracha Sauce
- ½ Bunch Kale, diced thinly into ribbons
- 4 Eggs
- 2 Scallions, diced
- 2 tbsp. Sesame Seeds
- ¼ cup Cilantro, diced
- ¼ cup Thai Basil (or regular basil)
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