Kimchi and Tofu Bowl

1. 1 Tofupack 300 g ≈ $2.50 180 g
2. 2 Kimchipack 400 g ≈ $5.00Not in every store: Walmart, Kroger, Costco, Target, Trader Joe's, Safeway, Whole Foods 90 g
3. 3 Short-grain ricepack 800 g ≈ $2.16 70 g
4. 4 Cucumbers≈ $3.67 per kg 90 g
5. 5 Eggspack 10 pcs ≈ $1.89 1 pcs
6. 6 Soy sauce 20 ml
7. 7 Sesame oil 8 ml
8. 8 Sesame seeds 5 g
9. 9 Sunflower oil 5 ml
10. 10 Salt 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Rinse the rice, cover with 160 ml water, season with salt, and cook for 18–20 minutes until tender, then leave covered for 5 minutes.

2. Cut the tofu¹ into cubes, pat dry, and fry in sunflower oil for 6–7 minutes until browned on the sides.

3. Add 12 ml soy sauce and 4 ml sesame oil to the tofu¹, and heat for 1 minute until glazed.

4. Fry the egg in the same pan for 3–4 minutes, until the white is set.

5. Slice the cucumber⁴ thinly, and roughly chop the kimchi² if needed.

6. Mix the remaining soy sauce and sesame oil.

7. Place the rice in a bowl as the base, arrange the tofu¹, kimchi², cucumber⁴, and egg in sections, drizzle with the sauce, and sprinkle with sesame seeds.