CRUMBED TOFU WITH KIMCHI DRESSING

Prep 20 mins

Cooking time 5 mins plus pressing Serves 4

INGREDIENTS

1kg hard tofu (2 blocks of 500g each)

Cornflour, for dusting

150g panko crumbs

60g gochujang

1 tbsp finely grated ginger 60ml (¼ cup) grapeseed oil or other neutral-flavoured oil Julienned cucumber, thinly sliced spring onion and sesame seeds, to serve

KIMCHI DRESSING

80ml (⅓ cup) grapeseed oil or other neutral-flavoured oil 50ml brown rice vinegar

2 tbsp tamari

1 tbsp sesame oil

50g cabbage kimchi, finely chopped

METHOD

Place tofu on a tray lined with several layers of paper towel, cover with another 2 layers of paper towel and place another tray on top. Weigh evenly with food cans and stand for 1 hour.

Meanwhile, for kimchi dressing, process ingredients except kimchi in a blender to combine, stir in kimchi and season to taste.

Place cornflour and panko crumbs in separate bowls. Stir gochujang and ginger in a small bowl to combine. Dust tofu in the cornflour and brush thickly with gochujang mixture. Press into panko crumbs to coat thickly all over.

Heat oil in a large frying pan over medium-high heat, add tofu blocks and fry, turning occasionally with a spatula (tongs will break the tofu), until golden brown and crisp, 5-6 mins. Drain on paper towels, season to taste, thickly slice and serve drizzled with kimchi dressing and scattered with cucumber, spring onion and sesame seeds.