Korean Barbecue Tofu with Kimchi Fried Rice and Greens
This dish is epic! The flaming umami tofu paired with spiced kimchi rice and wilted bok choy on the side makes for a wonderful, quick, tasty, and healthy dinner. Definitely worth a try!
Takes 15 minutes
Serves 2
Ingredients
Korean BBQ Tofu
- 200 g firm tofu block
Korean BBQ Sauce
- 2 tbsp tamari
- 1 tbsp brown sugar
- 2 cloves garlic peeled and finely chopped
- 2 tbsp sriracha reduce if you prefer less spice
- 1 tbsp ginger grated
- 2 tbsp rice wine vinegar
- 2 tbsp water
- 1 tbsp tomato paste
Kimchi Rice
- 250 g cooked rice pouch
- 50 g frozen peas thawed
- 1 small onion peeled and finely diced
- 120 g kimchi drained and chopped
- 2 tbsp kimchi juice
- 1 tbsp grated ginger
- 1 large clove garlic peeled and finely chopped
- 2 tbsp tamari
Greens
- 1 large bok choy core/base removed and roughly chopped
Instructions
- Prepare the tofu:Press the tofu to remove as much moisture as possible, then cut into two large rectangles, approximately 1 cm thick.
- Prep your ingredients:Peel and finely chop the ginger and garlic for both the rice and the sauce. Dice the onion and set the peas in warm water to thaw.
- Make the Korean BBQ sauce:In a medium-sized bowl, whisk together all the BBQ sauce ingredients. Add the tofu to the sauce, ensuring it is well-coated, and set aside while you prepare the rest of the ingredients.
- Cook the rice:Heat 1 tbsp of oil in a medium flat pan or wok over high heat. Once hot, add the diced onion and cook for 2-3 minutes. Add the garlic and ginger, stirring for another 1-2 minutes. Then, add the chopped kimchi and cold cooked rice. Cook for 1-2 minutes more and then reduce the heat to low while you cook the tofu and greens.
- Cook the tofu and greens:Heat ½ tbsp of oil in a large non-stick wide flat pan or griddle pan over medium-high heat. Remove the tofu from the marinade and add it to the pan. Cook for 2-3 minutes on each side, until nicely seared. Add the chopped bok choy and 1 tbsp of the BBQ sauce to the pan and cook for an additional 2 minutes, until the greens are wilted and cooked through.
- Finish the rice:Increase the heat to medium, drain the peas, and add them to the rice along with the kimchi juice and tamari. Mix well and heat through for another 1-2 minutes.
- Serve:Divide the kimchi fried rice between serving bowls. Top with the BBQ tofu and wilted bok choy, and drizzle any remaining BBQ sauce over the dish. Enjoy!
