Ingredients

• 1 block firm tofu, pressed and cubed — $2.50
• 2 cups cooked brown rice — $0.80
• 1 cup cooked lentils — $0.90
• 1 cup mushrooms, sliced — $1.20
• 1 cup cucumber, sliced — $0.80
• 1 cup bok choy or cabbage, chopped — $1.20
• 1/2 cup kimchi — $1.80
• 2 green onions, sliced — $0.35
• 1 tablespoon sesame seeds — $0.20
• 1 tablespoon oil — $0.20
• 2 tablespoons soy sauce — $0.30
• 1 tablespoon sesame oil — $0.35
• 1 tablespoon chili garlic sauce or sriracha — $0.20
• 1 tablespoon maple syrup or sugar — $0.20
• 1 tablespoon rice vinegar or lime juice — $0.20
• 1 clove garlic, minced — $0.10

Estimated ingredient total: $11.10 to $12.10
Displayed planning estimate: $16.90

Detailed Instructions

1. Press the tofu for 10 to 15 minutes, then cut it into cubes.
2. Heat half the oil in a skillet over medium-high heat and cook the tofu for 6 to 8 minutes until browned on several sides.
3. Remove the tofu and set it aside.
4. Add the mushrooms and bok choy or cabbage to the skillet with the remaining oil and cook for 4 to 5 minutes until softened.
5. In a small bowl, whisk together the soy sauce, sesame oil, chili garlic sauce, maple syrup or sugar, vinegar or lime juice, and garlic.
6. Return the tofu to the skillet and pour in the sauce.
7. Cook for 2 to 3 minutes, stirring, until the sauce thickens slightly and coats the tofu.
8. Reheat the rice and lentils if needed.
9. Divide the rice and lentils among 4 bowls.
10. Top with the tofu mixture, cucumber, kimchi, mushrooms, bok choy, and green onion.
11. Sprinkle with sesame seeds and serve.

Helpful Notes

• If kimchi is too expensive, use extra cucumber and a splash of vinegar for brightness.
• This works well for meal prep because the bowl components store nicely.
• Farro can replace part of the rice if you want a more grain-heavy version.

Price Note