Spicy Kimchi Tofu Bowls

• doses: serves 2-3
• tempo total: 19 minutes

Ingredientes

For the tofu:

1 block firm or extra-firm tofu, cut or ripped into bite-sized pieces

2 tablespoons kimchi juice

1 tablespoon sesame oil

1 tablespoon maple syrup

1 tablespoon tamari

1 tablespoon dark soy sauce

1 tablespoon rice vinegar

1 tablespoon kimchi hot sauce or sriracha

For cooking:

1 teaspoon cornstarch (to be whisked into reserved marinade)

avocado oil for pan-frying

Instruções

Boil the tofu in salted water for 5 minutes (instead of pressing). Drain and pat dry.

In a bowl, whisk together the kimchi juice, sesame oil, maple syrup, tamari, dark soy, rice vinegar, and hot sauce. Add the tofu and let it marinate for 5 to 10 minutes.

Heat a thin layer of avocado oil in a pan on medium heat. Remove the tofu from the marinade (reserve the leftover marinade) and cook in a single layer for 3 to 4 minutes on one side until golden, then flip and cook another 2 minutes.

Lower the heat. Whisk the cornstarch into the reserved marinade, then pour into the pan and cook for 1 minute until the sauce thickens and coats the tofu.

Bowl components:

cooked rice

edamame

pickled cucumber and radish

spicy kimchi mayo (see below)

optional toppings: sesame seeds, scallions, lime wedges

Spicy kimchi mayo:

1/4 cup mayo

2 tablespoons chopped kimchi

1 tablespoon kimchi hot sauce or sriracha

zest of 1 lime

Whisk together until creamy and well combined.