"I’m in the kitchen today with @thefeedfeed and @VisitMaine talking about the magic that is Maine (#ad) and if you are a foodie, there is no better place to visit and taste your way through! Since we're all still not traveling much right now, I wanted to bring a little piece of Maine to you at home, to help you find your #MaineThing.
To best celebrate Maine’s beautiful iconic working waterfronts, I’m highlighting one of their amazing local businesses and products. @atlanticseafarms is the first commercial Kelp Farm in the US. They are a mission driven company working hard to make a positive impact on the ocean and the environment and they make delicious fermented and raw kelp products. Fresh kelp is one of the most nutrient dense products on the planet and I am using their Raw Kelp Kimchi to make this delicious Veggie Packed Quinoa Kimchi Bowl. You can order from them here bit.ly/Atlantic-Sea-Farms and you can find my recipe on the feedfeed (TK link)
#feedfeed #MaineThing #ad #sponsored @VisitMaine @feedfeed"
Vegetable Quinoa Kelp Kimchi Bowls with Spicy Tofu
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- Recipe Card
Prep time 30mins
Cook time 15mins
Serves or Makes: 2-4
Recipe Card
For the Kelp Kimchi Bowls:
ingredients
- 2 tablespoons canola oil
- 1 onion, chopped
- 3 cloves garlic, chopped
- 2 inch piece fresh ginger, peeled and grated
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup broccoli, chopped into florets
- 1 red bell pepper, diced
- 1 cup purple cabbage, core removed and thinly sliced
- 1 cup peas, thawed if frozen
- 4 cups quinoa, cooked
- 1/4 cup soy sauce
- 1 tablespoon sesame oil
- 1 cup Maine Atlantic Sea Farms Kelp Kimchi, plus 2 tablespoons kimchi liquid
- 3 scallions, sliced
- 2 tablespoons sesame seeds
- Chili flakes, optional
- 1 cup shredded carrots
- Eggs, fried, for topping
For the Spicy Tofu:
ingredients
- 1 (14-ounce) block firm or extra-firm tofu, drained and pressed to remove extra water
- 1/2 cup cornstarch
- 1/4 cup soy sauce
- 3 tablespoons mirin
- 1 teaspoon sesame oil
- 2 teaspoons sriracha
- 3 tablespoons vegetable oil
- 1 clove garlic, chopped
- 1 teaspoon fresh ginger, finely chopped
For the Kelp Kimchi Bowls:
Method
Step 1
Heat oil in a large skillet over medium heat.
Step 2
Add onion, garlic and ginger and cook for 2-3 minutes. Season with salt and pepper.
Step 3
Add broccoli, red pepper and cabbage and cook for about 5 minutes or until tender.
Step 4
Add peas, quinoa, soy and sesame oil. Stir well to combine.
Step 5
Stir in Maine Atlantic Sea Farms Kelp Kimchi and kimchi liquid, mixing together and cooking for another 1-2 minutes. Remove from heat and portion into bowls.
Step 6
Top each bowl with scallions, sesame seeds, chili flakes, carrots and a fried egg.
For the Spicy Tofu:
Step 1
Heat oil in a nonstick skillet over medium-high and add tofu in a single layer. Cook until golden brown, about 3-4 minutes; turn over and cook until golden brown on other side, about 3 more minutes. Transfer tofu to a plate. Add 1 tbls oil to the skillet and add scallion, garlic, and ginger.
Step 2
Cook for 1 minute and return tofu to skillet. Pour in sauce and bring to a simmer. Reduce heat to medium-low and cook, turning tofu once or twice and occasionally spooning sauce over, until sauce is reduced by about half, about 4 minutes.
Step 3
Remove from heat and serve over quinoa bowls.