Kimchi-baked tofu

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Why recepie famous for?

A traditional Korean food, kimchi (spicy, fermented cabbage and vegetables) adds flavour and health kudos to this tofu dish

Ingredients


firm tofu 280g block, cut into chunky pieces
long-stemmed broccoli 75g, halved horizontally
sesame seeds 2 tbsp, toasted
sugar snap peas 75g
baby sweetcorn 75g
jasmine rice 100g
spring onions 2, thinly sliced
coriander a handful, leaves picked and stalks reserved
KIMCHI SAUCE
kimchi 100g, drained
ginger a thumb-sized piece, chopped
garlic 2 cloves, chopped
rice vinegar 1 tbsp
soy sauce 1 tbsp

Instructions

STEP 1

Heat the oven to 200C/fan 180C/gas 6. Put all the kimchi sauce ingredients and the coriander stalks into a blender or food processor and whizz until completely smooth, then pour in 75ml of water and whizz briefly again. Pour into a small, deep baking dish and add the tofu pieces, tossing to coat. Chill for 30 minutes.

STEP 2

Put the sesame seeds onto a plate then lift the tofu out of the marinade and roll in the seeds. Put the broccoli, peas and corn into the baking dish, mix with the sauce then add the tofu on top. Bake for 20 minutes until golden and the vegetables have cooked.

STEP 3

Meanwhile, put the rice, 200ml water and a pinch of salt into a small pan and bring to a simmer. Put on a tight-fitting lid, turn the heat to low and cook gently for 10 minutes. Remove from the heat and leave to steam with the lid on for another 10 minutes, then fluff up with a fork. To serve, sprinkle over the spring onions and coriander leaves.

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