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Kimchi Tofu

Kimchi Tofu

We are cooking a simple, yet delicious and flavourful Korean inspired meal today. I took one of their staples and came up with a mouthwatering vegan kimchi dish that the whole family will love. 

I like making simple every-day recipes that have a "special occasion" feel to them. This vegan kimchi dish is definitely one of them. With very simple ingredients we are making a little feast here. 

tofu cubes

I think that is the beauty of kimchi! You only need a little bit to get a load of taste. If you are new to kimchi, let me try to describe its taste so you understand why I rave about it so much. 

Kimchi is a fermented food made from mainly cabbage. So, as you can imagine, being fermented has a very strong flavour, a bit salty and a bit tangy. I would like to describe it as a unique sour slightly spicy food. 

The spice is one of the things I really pay attention to when, either buying or making kimchi. The level of spiciness can vary a lot. I am not a huge fan of spicy food so I always opt for the mild versions. Or, if I am making it, I take it very slow on the amount of chilli I add. 

tofu cubes in rice cooker

For this vegan kimchi dish, I used this beautiful ingredient to season tofu. I wanted a sweet and sour vegan meal so I also added a bit of orange juice to the sauce or marinade. These two ingredients and a little bit of corn starch to make it thicker, and you have a super delicious homemade sauce that you can use for other recipes as well.  

Most of the flavour of this recipe will be courtesy of kimchi. However, I wanted to have some leafy greens. So, I cooked kale to serve alongside our flavourful tofu. For this part, I fried a bit of garlic, threw in the kale, and seasoned it with soy sauce. We don't need a whole lot since both the kale and soy sauce already are quite strong in taste. 

The last part of this Korean vegan recipe is brown rice. This will give our recipe a lot more substance. And brown rice is a complex carb, which means your belly will be full for much longer.

hand holding raw curly kale

I usually recommend giving brown rice a good wash before you cook it. This will remove any powdery starch and you avoid the mushy unpleasant texture. And to make sure is soft and fluffy, let it rest in the pot with the lid on for 5-10 minutes so it absorbs the little moisture left in there. I usually leave it there until I am ready to serve it. 

Once you have it all ready and your kitchen smells amazing, it's time to serve. Lay a bed of rice on a plate and stack the tofu on top, add as much or as little as you'd like and enjoy this delicious feast with your kale on the side.  

kimchi tofu close up

Ingredients
7
Prep time
10 minutes
Total time
Category: Lunch, Dinner
Serves: 2
Allergens: Corn, Soy

Ingredients

For the kimchi tofu

  • 1 tablespoon corn starch
  • 392 g extra firm tofu (unthaw) (cut into cubes and steam for 2 minutes, then freeze over night.)
  • 300 g kimchi
  • 2 tsps olive oil
  • 124 g orange juice

For the kale

  • 227 g curly kale (washed and stems removed, ripped into bite size pieces)
  • 2 cloves garlic (sliced)
  • 1 tbsp light soy sauce
  • 1 tsp olive oil

For the rice

  • 139 g brown rice (washed)
  • 355 ml water

Directions

  1. Cook the rice until soft for about 20 minutes in water.
  2. Use a small saucepan and add the orange juice, mix in the corn starch until dissolved and heat it up to boil.
  3. Boil until it thickens a bit for 1-2 minutes, then add the kimchi and give it a good stir, turn off the heat and let it sit while you prepare the other ingredients.
  4. Use a frying pan and add the oil for the tofu, fry the tofu from both sides until golden brown for about 5-7 minutes, then set aside.
  5. For the kale I used the same frying pan, just give it a quick wipe, then add the oil and stir fry the garlic for 30 seconds.
  6. Add the kale and stir until wilted and bright green, then take it off the heat and add the soy sauce.
  7. Serve the kimchi tofu together with rice and some kale on the side, enjoy!

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