Dubu kimchi stir-fry with tofu and quick-pickled chard

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Dubu kimchi stir-fry with tofu and quick-pickled chard

Carb-Conscious, Dairy-Free, Vegan

2 Servings, 460 Calories/Serving

20–35 Minutes

Inspired by a popular Korean bar snack, this vegan tofu stir-fry bursts with spicy, sweet, and tangy flavors thanks in part to quick-pickled chard and the (optional) sweet chile paste called gochujang.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 bunch organic rainbow or Swiss chard (about ½ pound)
  • Sun Basket quick-pickle brine (apple cider vinegar - maple syrup)
  • 1 organic yellow onion
  • 3 organic scallions
  • ½ cup cooked white beans
  • ¼ pound organic cremini or other button mushrooms
  • 3 ounces vegan kimchi
  • 10 ounces Hodo organic firm tofu
  • 2 tablespoons gochujang (optional; contains soybeans and wheat)
  • Sun Basket soy-free stir-fry blend (coconut aminos - sesame oil - garlic - ginger)

Nutrition per serving

Calories: 460, Protein: 36g (72% DV), Fiber: 13g (52% DV), Total Fat: 20g (31% DV), Monounsaturated Fat: 9g, Polyunsaturated Fat: 8g, Saturated Fat: 4g (20% DV), Cholesterol: 0mg (0% DV), Sodium: 850mg (35% DV), Carbohydrates: 40g (13% DV), Total Sugars: 14g, Added Sugars: 3g (6% DV).
Contains: Wheat, Soybeans

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Quick-pickle the chard leaves

  • Strip the chard leaves from the stems; thinly slice the leaves and coarsely chop the stems, keeping them separate. Set aside the chard stems for the stir-fry.
In a medium bowl, combine the chard leaves and quick-pickle brine. Season with salt and pepper and gently massage the leaves. Let stand, stirring occasionally, while you prepare the rest of the meal.

2

Prep the stir-fry ingredients

  • Peel and thinly slice enough onion to measure 1 cup [2 cups].
  • Trim the root ends from the scallions; thinly slice the scallions on the diagonal, keeping the white and green parts separate. Set aside the green parts for garnish.
  • Rinse the white beans.
  • Thinly slice the mushrooms.
  • Coarsely chop the kimchi, reserving any kimchi liquid.

3

Boil the tofu

In a medium sauce pot, combine the tofu and enough water to cover. Bring to a boil and cook until heated through and tender, 3 to 5 minutes. Using a slotted spoon, transfer to a cutting board to cool slightly. Cut the tofu into ½-inch cubes.
While the tofu boils and cools, prepare the stir-fry.

4

Cook the stir-fry

In a wok or large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the chard stems, onion, and white parts of the scallions, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 3 to 5 minutes.
Stir in as much gochujang as you like and cook until fragrant, about 30 seconds. Stir in the beans and mushrooms and cook until the beans are warmed through and the mushrooms are just starting to soften, 1 to 2 minutes. Stir in the stir-fry blend, kimchi, and any kimchi liquid and cook until fragrant and warmed through, 1 to 2 minutes. Remove from the heat and season to taste with salt and pepper.

Serve

Arrange the tofu in individual bowls. Serve the kimchi stir-fry and pickled chard on top or alongside. Garnish with the green parts of the scallions and serve.
Kids Can!
  • Strip the chard leaves.
  • Massage the chard leaves with the brine.
  • Measure the onion.
  • Rinse the white beans.
  • Garnish with the scallions.