Korean BBQ tofu

Name: Korean BBQ tofu
Cook time: 25 min
Yield: 4

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 4 people

Cooking Instructions:

1. TO PREPARE THE VEGETABLES AND TOFU:

Peel and make ribbons with the carrots by running the peeler the full length along the carrots, rotating after each peel. Slice the root end off the bok choy then slice into 1 cm strips. Remove the tofu from its packaging, 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 1/2 cup 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 bowls and top with Korean BBQ tofu. Sprinkle over roasted peanuts and crispy shallots. Mix together to eat.