Crispy Korean-Style Tofu with Kimchi Fried Rice | BOSH!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Prepare the tofu

Step 2

Slice the tofu in half lengthways then cut each half into 4 fingers and place into a mixing bowl

Step 3

Add the cornflour and a good pinch of salt and pepper

Step 4

Toss (or stir) to completely coat the tofu pieces

Step 5

Cook the tofu

Step 6

Warm 1cm of vegetable oil in a pan over a medium heat until the end of a wooden spoon bubbles gently

Step 7

Once warm enough, add the coated tofu chunks to the pan and fry, turning constantly with tongs until golden and really crispy (approx 10 mins)

Step 8

Once cooked, transfer the tofu pieces to the plate and leave to drain

Step 9

Make the sauce

Step 10

Place a small frying pan over a medium heat and pour in your sesame oil

Step 11

Once it's warm, stir in the gochujang paste followed by the soy sauce, agave, tomato paste, sesame seeds, water, brown sugar and juice of a lime

Step 12

Whisk the mixture all together, turn the heat down and allow to reduce for 10 minutes until it's sticky

Step 13

Cook the rice

Step 14

Melt the plant-based butter in a saucepan then add the jasmine rice and toast in the butter for a minute

Step 15

Before it starts to brown, add the water and stir the rice bringing it to the boil

Step 16

Once boiling, turn down the heat to a simmer and cook until all the water is absorbed

Step 17

If the rice is still hard, add a little more water until cooked

Step 18

Finally chop the spring onions and stir through your rice along with the kimchi - keeping some for the top

Step 19

Time to serve

Step 20

Grab your crispy tofu pieces and pop them into a large bowl

Step 21

Tip your sauce into the bowl and toss until the tofu is completely coated

Step 22

Bowl up the rice and top with your tofu fingers, and serve with a sprinkle of sesame seeds and spring onions