For our Crispy Tofu with Quick Buchu Kimchi and Rice, we wanted to create an Asian-inspired dish that also honoured our South African roots (literally), so we paired Korean-inspired kimchi with a few sprigs of proudly South African buchu plant and boy do we love how these flavours work together!
Crispy Tofu with Quick Buchu Kimchi and Rice
SERVES 4 / HANDS-ON TIME 20 min / TOTAL TIME 2 hours 25 min
INGREDIENTS
FOR THE QUICK BUCHU KIMCHI
- 1 Chinese cabbage, roughly chopped
- 4 sprigs fresh buchu leaves, washed and pounded
- 1 carrot, peeled and cut into ribbons
- 1 ½ Tbsp salt
- 3 spring onions, chopped into 5cm pieces
- ½ onion, grated
- 1 garlic clove, minced
- 2cm ginger piece, peeled and grated
- ¼ cup apple juice
- 1 Tbsp fish sauce
- ½ cup korean chilli powder
- 4 Tbsp miso paste
- 2 Tbsp oil
FOR THE CRISPY TOFU
- 500g tofu
- ¼ cup soy sauce
- ⅓ cup cornflour
- 1 ½ tsp salt
- 1 tsp onion powder
- 1 tbsp garlic powder
- 5 Tbsp oil
TO SERVE
- 4 cups cooked jasmine rice
METHOD
For the buchu kimchi
PLACE chopped cabbage, buchu and carrots into a colander and rinse under cold water. Set aside to drain off the excess water.
IN a larger bowl, add the vegetables and sprinkle over the salt. Make sure to toss well.
COVER and allow to sit for 2 hours, tossing every hour. Rinse the salt off the vegetables and place in a large bowl. Add the spring onion and the rest of the ingredients and mix until combined.
For the fried tofu
CUT the tofu block into 2cm cubes and transfer to a bowl. Toss in soy sauce and allow to stand for 10 minutes.
IN a separate bowl, combine corn flour and seasoning. Add the tofu cubes and toss until completely coated, shaking off the excess cornflour.
HEAT some of the oil in a pan over medium high heat. Once hot, add half of the tofu in a single layer and cook for 3 minutes on each side until golden. Remove from the heat and drain on a paper towel. Repeat with the remaining tofu.
To serve
SPOON rice onto a plate then top with kimchi and crispy tofu.
Tip from the team: For a more fermented flavour, allow you kimchi to sit for an additional 72 hours. It is important to check on your kimchi once a day. Agitate the surface using a spoon or a chopstick to release the air bubbles. If needed, pour in some additional brine to keep all the vegetables submerged.
Crispy Tofu with Quick Buchu Kimchi and Rice
Ingredients
- For the quick buchu kimchi
- 1 Chinese cabbage, roughly chopped
- 4 sprigs fresh buchu leaves, washed and pounded
- 1 carrot, peeled and cut into ribbons
- 1 ½ tbsp salt
- 3 spring onions, chopped into 5cm pieces
- ½ onion, grated
- 1 garlic clove, minced
- 2cm ginger piece, peeled and grated
- ¼ cup apple juice
- 1 Tbsp fish sauce
- ½ cup korean chilli powder
- 4 Tbsp miso paste
- 2 Tbsp oil
- For the fried tofu
- 500g tofu
- ¼ cup soy sauce
- ⅓ cup cornflour
- 1 ½ tsp salt
- 1 tsp onion powder
- 1 Tbsp garlic powder
- 5 Tbsp oil
- To serve
- 4 cups cooked jasmine rice
Instructions
For the buchu kimchi
Place chopped cabbage, buchu and carrots into a colander and rinse under cold water. Set aside to drain off the excess water.
In a larger bowl, add the vegetables and sprinkle over the salt. Make sure to toss well.
Cover and allow to sit for 2 hours, tossing every hour. Rinse the salt off the vegetables and place in a large bowl. Add the spring onion and the rest of the ingredients and mix until combined.
For the fried tofu,
Cut the tofu block into 2cm cubes and transfer to a bowl. Toss in soy sauce and allow to stand for 10 minutes.
In a separate bowl, combine corn flour and seasoning. Add the tofu cubes and toss until completely coated, shaking off the excess cornflour.
Heat some of the oil in a pan over medium high heat. Once hot, add half of the tofu in a single layer and cook for 3 minutes on each side until golden. Remove from the heat and drain on a paper towel. Repeat with the remaining tofu.
To serve
Spoon rice onto a plate then top with kimchi and crispy tofu.
Notes
For a more fermented flavour, allow you kimchi to sit for an additional 72 hours.it is important to check on your kimchi once a day. Agitate the surface using a spoon or a chopstick to release the air bubbles. If needed, pour in some additional brine to keep all the vegetables submerged.
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Sjaan is a food stylist and recipe developer for Food & Home. She aims to create mouth-watering images and exciting How To videos on our Instagram, hoping to inspire people to try new recipes and have fun in the kitchen.
