We love kimchi, but we appreciate it’s an acquired taste for lots of people!
If you want to soften its intense sour flavour, you can blend it with mayonnaise and serve it as a dressing, like we do here with this sticky miso ginger tofu.
We fry the tofu cubes in cornflour so they turn extra crispy, then we coat them in a sweet and savoury sauce. Yum.
Notes:
- Not all kimchi is vegan so it’s important to always check the label.
- You can easily make this gluten-free by using tamari instead of soy sauce. We also recommend you check the packaging for the kimchi just to be sure it doesn’t contain gluten.
- We use super-firm tofu which doesn’t need pressing and doesn’t take long to get crispy in the pan. If your firm tofu is on the softer side, you might want to press it first to remove as much moisture as possible – otherwise you might not end up with crispy tofu.
- We use light soy sauce (which is also labelled simply as ‘soy sauce’). It’s saltier compared to dark soy sauce, hence why we don’t add extra salt to the sauce.
We gut you!
- Recent studies have shown that giving your maintaining a good gut is an important way to support your immune, heart and brain health.
- We’ve developed this beautiful bowl to help you give your gut what it needs to function well. One of the simplest ways to think about gut-healthy foods is ‘eating the rainbow’. The more colours you can incorporate into your diet, the more nutrients you’ll be giving your gut to support your body.
- Kimchi is a great source of probiotics because it’s a fermented food. Just be sure you use an unpasteurised version, which means the kimchi hasn’t been treated with heat for preservation. Unpasteurised kimchi means it will still contain live cultures, otherwise known as friendly bacteria that contain probiotics.
- The broccoli is packed with polyphenols, which help the bacteria in your gut thrive – while the red cabbage also contains fibre and acts as a prebiotic.
Miso Ginger Tofu + Kimchi Mayo
Ingredients
- 140 g jasmine rice
- 300 g block of extra-firm tofu, see notes
- 1 tbsp cornflour
- coconut oil
- 1/2 broccoli head
- 1 tbsp white miso paste
- 1 tbsp soy sauce
- 1/2 thumb of fresh ginger, peeled + grated
- 2 tsp maple syrup
- 1 tsp rice vinegar
- 100 g kimchi, see notes
- 3 tbsp vegan mayonnaise
- 100 g jarred pickled red cabbage
- sesame seeds, to serve
Method
- Rinse the rice thoroughly under cold water and cook as per the packet instructions. Then leave the rice to one side in the saucepan with the lid on.
- Slice the tofu into cubes, then add to a mixing bowl with the cornflour and mix well. Add 1 tablespoon of coconut oil to a non-stick wok or frying pan on a medium-high heat. Add the tofu and cook for 10 minutes or until golden and crispy all over.
- Meanwhile, break up the broccoli into florets, then cook the florets in boiling water until tender. Drain and leave to one side.
- Next, combine the miso, soy sauce, ginger, maple syrup, rice vinegar and 1/2 tablespoon of water in a mixing bowl. When the tofu is ready, reduce the heat under the wok or frying pan to low, then pour the sauce all over the tofu, stir well and cook for 1 minute or until the sauce thickens and becomes sticky.
- Finally, add the kimchi and mayo to a blender and blend until smooth.
- To serve, add the rice to bowls, followed by the pickled red cabbage, broccoli and tofu, then top with the kimchi mayo and sesame seeds.