Rice bowls with tofu and kimchi from Food Network Magazine, April 2021 (page 55)

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Notes about this recipe

  • chezlarios on May 09, 2024

    Skipped the radish as I didn't have it on hand, used red bell pepper instead of yellow, and used Chinese black bean sauce as a substitute for hoisin. I didn't make quite enough sauce (my kimchi had very little juice) so had to add on some soy sauce at the end - but this meal was (surprisingly?) good! Even bf liked it. I would say it makes more like 3 servings than 4, though. We still felt a bit hungry afterward, like it was not quite enough.

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