Korean BBQ tofu

Name: Korean BBQ tofu
Cook time: 25 min
Yield: 1

with kimichi rice and roasted peanuts

Ready in around 25 mins

RECIPE FACT:

Fermentation is serious business in Korea, at every meal there is at least one type of fermented dish on the table.

Nutritional Info:

Serving Amount:

Serves 1 person

Cooking Instructions:

1. TO PREPARE THE VEGETABLES AND TOFU:

Using half the carrot, peel and make ribbons by running the peeler the full length along the carrot, rotating after each peel. Slice the bok choy into 1 cm strips. Using half the pack of tofu rremove from its packaging and pat dry with a paper towel then cut into 2 cm cubes. Empty the cornflour onto a plate, season with salt and set aside.
2. TO COOK THE KIMCHI RICE:

Open the bag of steamed brown rice squeezing gently on the bag to break up any large clumps. Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot, add the edamame and cook for 1-2 mins. Add the rice, kimchi and bok choy to the pan and cook for a further 1-2 mins. Add the soy seasoning with the carrot and cook for 30-60 secs. Remove from the pan into a serving bowl and cover to keep warm.
3. TO COOK THE BBQ TOFU:

Wipe out the pan, place over a medium heat with a generous pour of oil. Coat the tofu evenly in the cornflour then add to the pan once hot and cook for 5-6 mins turning frequently – you may need to do this in batches. Once tofu is golden, add 2 Tbsps of water and the Korean BBQ sauce, stir to coat and cook for 30-60 secs until sauce is reduced slightly.
TO SERVE:

Spoon kimchi rice into a bowl and top with Korean BBQ tofu. Sprinkle over roasted peanuts and crispy shallots. Mix together to eat.