Korean Style Crispy Tofu Kimchi Bowls with Hot & Sour Pickles

Ingredients

• For the Korean Style Crispy Tofu:
• 2 x 300gram blocks of extra firm / firm tofu
• 4 tbsp Cornstarch/ Cornflour
• Vegetable oil for pan frying ( approximately 1/4 cup )
• 3 tbsp Gochujang paste
• 1 tbsp Chui Chow Chilli Oil
• 2 tbsp honey
• 2 tbsp Soy Sauce
• 1 tbsp Sweet Chili Sauce
• 1 tsp minced ginger
• 1 tbsp minced garlic
• For the Hot & Sour Pickles:
• 1/2 cup rice vinegar
• 1 tbsp Soy Sauce
• 1/2 tsp minced garlic
• 1 tbsp Gochujang paste
• 1/2 tsp minced ginger
• 1/4 cup water
• 2 tbsp caster sugar
• 1 cup sliced Lotus Root ( I have used frozen, defrosted lotus root)
• 1 cup thinly sliced Red onion
• 1 cup sliced cucumber - seeds removed 1/4 cup chopped coriander leaves
• 1 can Obap kimchi
• Garnish/ Ingredients for assembling bowls:
• 2 cups steamed rice , chopped coriander leaves, sesame seeds, sliced fresh chili , 1 cup edamame beans ( shelled) , lime wedges

Method

1. For the Hot & Sour Pickles:
2. In large sauce pot whisk together rice vinegar , Gochujang paste, Chiu Chow Chilli Oil, Soy Sauce, garlic, ginger , caster sugar & water over medium heat until sugar dissolves & mixture starts to simmer. Add the sliced Lotus Root & red onions - let simmer 5 mins .....remove from heat & add sliced cucumber & coriander. Let mixture cool completely - this can be made 24 hours in advance...refrigerate until ready to serve.
3. For the Korean Style Crispy Tofu:
4. Drain all liquid from Tofu, then break Tofu into 1- 1 1/2 " pieces...place tofu pieces on a tray lined with paper towel then place more paper towel on top then place an additional tray over top to slightly press the tofu which will help extract any moisture for 10 minutes.
5. After tofu has pressed/ dried place the tofu pieces in a large mixing bowl then dust with cornstarch - ensuring each piece is thoroughly coated. In large frying pan over medium -high heat add vegetable oil and pan fry tofu pieces until crisp & golden brown.
6. Whisk together Gochujang paste, Chiu Chow Chilli Oil, honey, sweet chili sauce, Soy Sauce, ginger & garlic.Pour this mixture over pan frying tofu pieces sticky & caramelized.
7. Plating the bowls:
8. In Each Serving bowl place 1/2 cup steamed rice , 1/4 cup Obap kimchi, Korean Style Crispy Tofu, edamame beans, chopped coriander leaves, sesame seeds, Hot & Sour Pickles, lime wedges & sliced chilli
9. Serve additional Obap kimchi, Hot & Sour Pickles on the side.

Product used in recipe

• Obap - Kimchi