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Kimchi and Tofu Rice Bowl

Who says tofu has to be boring? This recipe certainly proves otherwise!

Who says tofu has to be boring? This recipe certainly proves otherwise!

I've been challenging myself to have one or two meat-free days a week and tofu is is an easy replacement on those days. However, as much as I love plain tofu in soups and salads, sometimes I just crave more flavor. Crispy, savory and slightly spicy, this tofu variation is satisfying. Shredding instead of cubing the tofu adds  texture and allows the marinade to absorb better. And dare I say, it even looks a little like shredded chicken.

Our Weekend Kimchi adds some extra spice and ensures I get my dose of fiber and beneficial bacteria. Best of all, it's vegan — an essential for my meat-free days!

 

Cooking time: 40 min

Makes one portion

Ingredients

For Tofu and Rice

  • 95g cooked brown rice
  • 60g firm tofu
  • 3/4 tbsp cornstarch or potato starch
  • 1/2 tbsp gochujang (Korean chili paste) — adjust accordingly to your spice preference
  • 1 tbsp soy sauce
  • 1 tbsp honey or maple syrup
  • 2 tbsp kimchi (Doctor Kimchi - Weekend Kimchi)

For Cucumber Salad

  • Pinch of salt
  • 1/4 tsp soy sauce 
  • 1 tbsp rice wine vinegar
  • 1/4 tbsp honey or maple syrup
  • 1/4 tbsp toasted sesame oil
  • 50g cucumber, sliced into thick rounds or 1/2 moons
  • 1/4 green onion, sliced thin
  • 1/4 tsp gochugaru (Korean chili pepper flakes) (optional)

Instructions

  1. Tofu: Using your hands, break the tofu apart into roughly medium-sized pieces. Place a clean dish towel or paper towel on a plate and spread tofu out in one layer on the towel to absorb excess moisture.



  2. In a small bowl mix together gochujang paste, soy sauce, and maple syrup. Set aside.

  3. Remove the towel from the tofu and season with salt and pepper. Sprinkle with cornstarch (or potato starch) and toss to coat evenly.



  4. Heat up a skillet to medium-high heat, add 1-2 tablespoons of oil to coat the pan. Fry the tofu in one layer: put it in the pan and leave it for about 5 minutes over medium heat until it develops a crust.

  5. Flip the pieces over and cook another 4-5 minutes. Repeat on all sides. Stir in the gochujang sauce, you can do this in a separate bowl or directly in the pan. Turn off the heat and set aside.



  6. Cucumber salad: (Optional step) Toss the cucumber with 1/4 tsp of salt and set for 30 minutes.

  7. In a bowl whisk together the soy sauce, rice vinegar, honey, sesame oil, scallions and Gochogaru flakes.

  8. If you had salted the cucumber, you can now lightly rinse the cucumber slices and use a kitchen towel to blot and dry. Add 1/2 of the dressing in the bowl and mix. Reserve the remaining dressing as extra sauce for the rice if needed.

  9. Place rice in bowls, top with the tofu, Weekend Kimchi and cucumber salad.



Recipe adapted from https://www.feastingathome.com/korean-tofu-rice-bowl/#tasty-recipes-74547-jump-target

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