Fermented Kimchi & Tofu Stir‑Fry Bowl for Gut Health
A probiotic‑rich, vegetarian bowl to support digestion
Fermented Kimchi & Tofu Stir‑Fry Bowl for Gut Health
Boost gut health with this probiotic‑rich kimchi and tofu stir‑fry bowl, crafted by Harman Bajwa, a UK‑registered nutritionist you can hire for advice.
Ingredients
- 200 g firm tofu, pressed and cubed
- 100 g fermented kimchi, drained
- 1 tbsp (15 ml) sesame oil
- 1 small red onion, thinly sliced (~50 g)
- 1 medium carrot, julienned (~80 g)
- 1 red capsicum, sliced (~100 g)
- 2 garlic cloves, minced
- 1 tsp (5 ml) grated fresh ginger
- 2 tbsp (30 ml) low‑sodium soy sauce
- 1 tsp (5 ml) rice vinegar
- 1 tsp (5 g) maple syrup
- 1 tsp (2 g) chilli flakes (optional)
- 1 tbsp (15 g) toasted sesame seeds
- 2 spring onions, sliced
- 1 handful fresh coriander leaves, chopped (~10 g)
Method
- Heat sesame oil in a wok over medium heat and add the onion, garlic and ginger, sautéing for 2 minutes.
- Add the carrot and capsicum, stir‑fry for 3 minutes until just tender.
- Toss in the tofu cubes and fry until golden on all sides, about 4 minutes.
- Stir in the kimchi, soy sauce, rice vinegar and maple syrup, cooking for another 2 minutes to combine flavours.
- Season with chilli flakes if using, then remove from heat.
- Sprinkle toasted sesame seeds, spring onions and coriander over the bowl.
- Serve immediately with a side of brown rice or quinoa if desired.
- Enjoy the probiotic and fibre boost for optimal gut health.
Nutrition per Serving
350kcal
18gProtein
6gFibre
30gCarbs
18gFat
