Kimchi Rice with Honey Miso Torn Tofu
Photography by Kate Battersby.
Sweet and salty tofu crumbs on punchy kimchi rice make for a maximum-flavour meal with minimal effort required.
Serves: 4
INGREDIENTS
Kimchi rice
2 tablespoons neutral oil eg rice bran
1 red onion, thinly sliced
2 tablespoons grated fresh ginger
2 cloves garlic, thinly sliced
1 cup kimchi, roughly chopped
1 tablespoon soy sauce
4 cups cooked white rice
Honey miso tofu crumbs
2 tablespoons neutral oil eg rice bran
2 x 300-gram blocks firm tofu, drained and patted dry
sea salt and ground pepper
2 tablespoons miso paste
1 tablespoon honey
2 tablespoons rice wine vinegar
To serve
steamed Asian greens eg bok choy
1 red chilli, thinly sliced
¼ cup coriander leaves or stalks (or a mixture), thinly sliced
METHOD
Kimchi rice: Heat the oil in a large non-stick sauté pan over a medium heat. Add the red onion and ginger and fry for 5 minutes, then add the garlic, kimchi, soy sauce and rice and cook for 10 minutes, stirring occasionally, until the rice is heated through and beginning to go crispy.
Torn tofu: Heat the oil in a non-stick sauté pan and fry the tofu blocks for 2-3 minutes on each side until brown and crispy. Remove from heat and season, then leave to cool for a few minutes before tearing into chunks. Whisk together the miso, honey and rice wine vinegar and pour over tofu pieces, then toss to coat.
To serve: Top kimchi rice with tofu crumbs and serve with Asian greens, red chilli and a sprinkle of coriander.
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