Firefly Kimchi Fusion Bowl
This main dish combines two of our Firefly ferments to create a delicious fusion of flavors. Ginger and garlic power this rich sauce made with our fan favorite Firefly Kimchi, peanut butter, tamari and sesame oil. Toss noodles and veggies with this sauce and top with our Ying Yang Carrots for a simple meal with perfectly balanced flavors.
Makes about 4 servings
Ingredients
Sauce
1 cup Firefly Kimchi with brine
1 cup organic peanut butter
⅓ cup warm water
2 tablespoon apple cider vinegar
1 tablespoon tamari sauce
1 teaspoon molasses (or brown sugar)
1 teaspoon hot sauce
2 cloves garlic, minced
1 teaspoon minced or grated fresh ginger
1 pinch cayenne pepper
salt & pepper to taste
Noodles
1 lb tofu, drained, dried and cubed
12 oz flat rice noodles, cooked and drained
1 tablespoon sesame oil
4 tablespoons coconut oil, divided
3 cups small broccoli florets, steamed or raw (about ½ pound)
1 cup snow peas, coarsely chopped
1 red bell pepper, thinly sliced
3 green onions, sliced
½ - 1 cup Yin Yang Carrots, or julienned fresh carrots
¼ cup chopped peanuts or sesame seeds (optional garnish)
¼ cup chopped basil or cilantro (optional garnish)
sesame seeds are also a great addition
Method
Make the sauce: In a food processor, purée all of the ingredients except the salt and pepper until smooth. Season to taste with salt and pepper and set aside.
Cook the rice noodles according to the package directions and set aside.
Sauté the tofu with the sesame oil and 2 tablespoons of coconut oil for about 10 minutes over medium heat until golden brown. Remove tofu from the pan. Add the remaining coconut oil and sauté the broccoli for a couple minutes, then add the snow peas, red peppers and green onions. Sauté for a couple more minutes then add the tofu and noodles and mix together. Pour the peanut sauce over the mixture, toss gently to combine and sprinkle with carrots and optional garnishes of your choice.
