Crispy Korean-Style Tofu with Kimchi Fried Rice
We created this epic tofu recipe with Earthling Ed and it was absolutely delicious! Crispy, sticky and sweet, this is a masterclass on how to cook tofu, and it'll undoubtedly become your new go-to dish once you've given it a try.
Serves
Ingredients
For the tofu
<item-todo-done>6 tbsp cornflour<item-todo-done><item-todo-done> vegetable oil for frying<item-todo-done><item-todo-done> Salt & pepper to taste<item-todo-done>
For the sauce
<item-todo-done>1 ½ tbsp gochujang paste<item-todo-done><item-todo-done>2 tbsp soy sauce<item-todo-done><item-todo-done>5 tbsp agave syrup - maple syrup is fine<item-todo-done><item-todo-done>2 tbsp toasted sesame oil<item-todo-done><item-todo-done>2 tbsp tomato paste<item-todo-done><item-todo-done>2 tbsp sesame seeds<item-todo-done><item-todo-done>1 tbsp brown sugar heaped<item-todo-done><item-todo-done>30ml water<item-todo-done><item-todo-done>1 lime<item-todo-done>
For the kimchi fried rice
<item-todo-done>1 tsp plant-based butter<item-todo-done><item-todo-done>180g Jasmine rice<item-todo-done><item-todo-done>100ml water<item-todo-done><item-todo-done>60g kimchi<item-todo-done><item-todo-done>4 spring onions<item-todo-done>
Before you start
Frying pan | Saucepan
Prepare the tofu
- Slice the tofu in half lengthways then cut each half into 4 fingers and place into a mixing bowl
- Add the cornflour and a good pinch of salt and pepper
- Toss (or stir) to completely coat the tofu pieces
Cook the tofu
- Warm 1cm of vegetable oil in a pan over a medium heat until the end of a wooden spoon bubbles gently
- Once warm enough, add the coated tofu chunks to the pan and fry, turning constantly with tongs until golden and really crispy (approx 10 mins)
- Once cooked, transfer the tofu pieces to the plate and leave to drain
Make the sauce
- Place a small frying pan over a medium heat and pour in your sesame oil
- Once it's warm, stir in the gochujang paste followed by the soy sauce, agave, tomato paste, sesame seeds, water, brown sugar and juice of a lime
- Whisk the mixture all together, turn the heat down and allow to reduce for 10 minutes until it's sticky
Cook the rice
- Melt the plant-based butter in a saucepan then add the jasmine rice and toast in the butter for a minute
- Before it starts to brown, add the water and stir the rice bringing it to the boil
- Once boiling, turn down the heat to a simmer and cook until all the water is absorbed
- If the rice is still hard, add a little more water until cooked
- Finally chop the spring onions and stir through your rice along with the kimchi - keeping some for the top
Time to serve
- Grab your crispy tofu pieces and pop them into a large bowl
- Tip your sauce into the bowl and toss until the tofu is completely coated
- Bowl up the rice and top with your tofu fingers, and serve with a sprinkle of sesame seeds and spring onions