Sweet and salty tofu crumbs on punchy kimchi rice make for a maximum-flavour meal with minimal effort required.
Serves: 4
INGREDIENTS
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
METHOD
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.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.