VEGAN KIMCHI AND TOFU

Ingredients:
1 block of firm tofu
2 cups of vegan kimchi
2 cloves of garlic, minced
1 tbsp of sesame oil
2 tbsp of soy sauce
2 tbsp of cornstarch
2 tbsp of water
1 red bell pepper, sliced
1 onion, sliced
2 carrots, julienned
2 green onions, sliced
Sesame seeds for garnish
Instructions:
Drain the tofu and press it to remove excess liquid. Cut into cubes.
In a small bowl, mix the cornstarch and water until smooth. Set aside.
Heat the sesame oil in a large pan over medium heat. Add the garlic and cook for 1 minute.
Add the onion, red bell pepper, and carrots to the pan and cook until tender, about 5 minutes.
Add the tofu cubes to the pan and cook until they are lightly browned on all sides.
Stir in the vegan kimchi, soy sauce, and cornstarch mixture. Cook until the sauce thickens.
Serve with green onions and sesame seeds.
Vegan Kimchi Tofu Bowl: Ingredients:
1 block of firm tofu
2 cups of vegan kimchi
2 cloves of garlic, minced
1 tbsp of sesame oil
2 tbsp of soy sauce
2 tbsp of cornstarch
2 tbsp of water
Rice for serving
Sesame seeds for garnish
Instructions:
Drain the tofu and press it to remove excess liquid. Cut into cubes.
In a small bowl, mix the cornstarch and water until smooth. Set aside.
Heat the sesame oil in a large pan over medium heat. Add the garlic and cook for 1 minute.
Add the tofu cubes to the pan and cook until they are lightly browned on all sides.
Stir in the vegan kimchi, soy sauce, and cornstarch mixture. Cook until the sauce thickens.
Serve the tofu and kimchi mixture over rice. Garnish with sesame seeds.