8 oz package beyond meat patties
2 tbsp low sodium Japanese soy sauce
1 tbsp sesame oil
2 cloves garlic, peeled and minced or 1 tsp minced garlic
~3 tbsp ginger, peeled and minced (1 small knub) or 1 Dorot ginger cube
1 tsp Lee Kum Kee chili bean sauce (toban djan, 270mg sodium)
1 onion, diced
100g enoki mushrooms (optional)
14 oz extra firm or firm tofu
7 oz kimchi (I used Seoul Vegan brand from Target)
rice for serving (1 cup per meal)
Prepare rice in rice cooker
While rice is cooking if using frozen patties defrost at 6 oz weight setting so patties are pliable but still cold
While rice is cooking if using frozen patties defrost at 6 oz weight setting so patties are pliable but still cold
Transfer to a frying pan and add garlic, ginger (defrosted in microwave for 15 seconds), soy sauce, sesame oil, and chili bean sauce to patties and mix until incorporated
Discard stem and cut enoki in thirds
Cut width of tofu into thirds and cut into cubes
Stir onion, mushrooms, tofu, and kimchi into beyond meat mixture
Cook over high heat until beyond meat is no longer pink and onions are soft, stirring occasionally to avoid burning
Discard stem and cut enoki in thirds
Cut width of tofu into thirds and cut into cubes
Stir onion, mushrooms, tofu, and kimchi into beyond meat mixture
Cook over high heat until beyond meat is no longer pink and onions are soft, stirring occasionally to avoid burning
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