Kimchi Tofu Stew

Add sushi rice, 1 cup water, and a pinch of salt to a small saucepan. Bring to a boil, cover, reduce heat to low, and cook until the grains are tender and water is absorbed, 15 to 18 minutes. (4-serving meal: use 2 cups water) TIP: For best results, rinse your sushi rice in a fine mesh strainer before cooking.

Heat 1 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Cut tofu into 1-inch cubes and add to the skillet. Cook until crispy, 4 to 5 minutes. Transfer to a plate and loosely cover to keep warm. (4-serving meal: use 2 tbsp vegetable oil) TIP: Work in batches for the 4-serving meal.

Add 2 tsp vegetable oil, scallion white, garlic, and ginger to a medium saucepan over medium-high heat and cook until fragrant, 2 to 3 minutes. Add 2 cups water, gochujang, and tamari, and whisk to combine. Bring to a boil, and reduce heat to a simmer. Add baby bok choy and kimchi and simmer the stew until bok choy is bright green and tender, 3 to 5 minutes. Taste stew, and add salt and pepper as necessary. (4-serving meal: use 4 tsp vegetable oil, 4 cups water)

Divide stew between large bowls and add crispy tofu. Top the kimchi tofu stew with sliced scallion green and serve with sticky rice. Enjoy!