Korean BBQ Tofu with Kimchi Rice & Greens
bowl, whisk, sauté pan, nonstick pan
- 200 g firm tofu
Press the tofu to remove as much moisture as possible and cut into two large rectangles (approximately 1cm thick).
- 50 g peas
- 1 onion
- 1 tbsp ginger
- 1 clove garlic
Peel and finely chop the ginger and garlic for the rice and sauce. Peel and dice the onion. Cover the frozen peas in warm water (to defrost) and set aside.
- 2 tbsp dark soy sauce (for marinating)
- 1 tbsp brown sugar (for marinating)
- 2 cloves garlic (for marinating)
- 2 tbsp Sriracha (for marinating)
- 1 tbsp ginger (for marinating)
- 2 tbsp rice vinegar (for marinating)
- 2 tsp sesame oil (for marinating)
- 1 tbsp tomato paste (for marinating)
Whisk together the ingredients for the marinade (soy sauce, brown sugar, garlic (crushed), sriracha, grated ginger, rice wine vinegar, sesame oil and tomato pasta (aka purée) in a small bowl.
Add the tofu to a plate and coat both sides well in the marinade and leave aside while you prepare the rest of the ingredients.
- 1 tbsp olive oil
- sauté pan
For the rice, heat 1 tbsp of oil in a medium flat pan (or wok) over high heat. When hot, add the already chopped onion and cook for 2-3 minutes, add the garlic and ginger, stirring for another 1-2 minutes.
- 250 g rice
- 120 g kimchi
Drain the kimchi (but keep the juice aside) and add it to the pan with the cooked rice and cook for another 1-2 minutes. Leave on a low heat while you cook the tofu and greens.
- nonstick pan
In another large, non-stick, wide, flat pan, heat the oil. Once hot, add the tofu and the rest of the marinade to the pan. Cook for 2-3 minutes per side until nicely seared.
- 1 bok choy
Chop the end off the bok choy and clean the leaves under cold water to remove any sediment. Add it to the pan with the tofu to wilt and be cooked through.
- 2 tbsp sesame oil
- 2 tbsp soy sauce
To finish the rice, increase the heat to medium, drain and add the peas, kimchi juice (2 tbsp), soy sauce and sesame oil. Mix well and heat through.
Transfer the rice to serving bowls and top with the BBQ tofu (each cut into 2/3 thick ‘fingers’) and greens. Drizzle any left over sauce over the dish and enjoy!