Crispy tofu with Kimchi salsa

Ingredients

• Obap kimchi 200g can
• 200g mini Roma tomatoes
• 100g red onion
• 30g coriander
• 900g firm tofu
• 1/2 cup corn starch
• 1/2 cup vegetable oil
• Salt and ground white pepper to taste

Method

1. For the Salsa:Finely chop the kimchi, onion and corianderFinely dice the roma tomatoes Place kimchi, tomatoes, onion and coriander in a bowl, mix together then set side.
2. For the Crispy Tofu:Cut tofu into 1 inch blocks, making sure all pieces are evenly sized.Pat dry tofu with paper towel.Spread corn starch on a plate with salt and pepper, mix well, then roll blocks of tofu to coat all sides.
3. Heat half the vegetable oil in a frying pan, the oil is hot enough when corn starch start sizzling as soon as it's dropped into it.
4. Place blocks of tofu into the pan, being careful about leaving 1cm space between each block, as corn starch do tend to stick together.
5. The tofu is ready to be flipped when it's lightly golden. Repeat this process until all sides of the tofu are all lightly golden.
6. Arrange the golden, crispy blocks of tofu onto a place.Spoon kimchi salsa onto the tofu. Serve immediately.

Product used in recipe

• OBAP - OBAP KIMCHI