KIMCHI RICE WITH HONEY MISO TORN TOFU

“Sweet and salty torn tofu on punchy kimchi rice make for a maximum-flavour meal with minimum effort required”

Sweet and salty tofu crumbs on punchy kimchi rice make for a maximum-flavour meal with minimal effort required.

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

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. SERVES 4