Ingredients with Measurements:
- 1 cup of uncooked rice
- 1 1/2 cups of water
- 1/2 cup of kimchi, chopped
- 1/2 block of firm tofu, diced
- 1 tablespoon of vegetable oil
- 1 tablespoon of soy sauce
- 1 teaspoon of sesame oil
- 1/4 teaspoon of black pepper
- 1/4 teaspoon of garlic powder
- 1/4 teaspoon of onion powder
- 1/4 teaspoon of red pepper flakes
- 1 green onion, sliced
- 1 tablespoon of toasted sesame seeds
Special equipment needed:
- Rice cooker or pot with lid
- Medium-sized skillet
Step-by-step instructions:
1. Rinse 1 cup of rice in cold water until the water runs clear. Drain and transfer the rice to a rice cooker or pot with a lid.
2. Add 1 1/2 cups of water to the rice and cook according to the manufacturer's instructions or bring to a boil, reduce the heat to low, cover, and simmer for 18-20 minutes.
3. While the rice is cooking, heat 1 tablespoon of vegetable oil in a medium-sized skillet over medium-high heat.
4. Add the diced tofu to the skillet and cook for 5-7 minutes until golden brown and crispy.
5. Add 1/2 cup of chopped kimchi to the skillet and cook for 2-3 minutes until heated through.
6. In a small bowl, whisk together 1 tablespoon of soy sauce, 1 teaspoon of sesame oil, 1/4 teaspoon of black pepper, 1/4 teaspoon of garlic powder, 1/4 teaspoon of onion powder, and 1/4 teaspoon of red pepper flakes.
7. Pour the sauce over the tofu and kimchi mixture and stir to coat evenly.
8. Once the rice is cooked, fluff it with a fork and divide it into two bowls.
9. Top the rice with the tofu and kimchi mixture.
10. Garnish with sliced green onions and toasted sesame seeds.
- Time:
Preparation time: 5 minutes
- Cooking time: 25-30 minutes
Temperature:
- Rice: simmer on low heat
- Tofu and kimchi mixture: medium-high heat
Serving size:
- 2 servings
Nutritional information:
- Calories: 395
- Fat: 13g
- Carbohydrates: 57g
- Protein: 14g
- Fiber: 2g
- Sugar: 2g
Substitutions for ingredients:
- White rice can be substituted with brown rice or quinoa.
- Vegetable oil can be substituted with canola oil or olive oil.
- Soy sauce can be substituted with tamari or coconut aminos.
- Sesame oil can be substituted with peanut oil or avocado oil.
- Kimchi can be substituted with sauerkraut or pickled vegetables.
- Tofu can be substituted with tempeh or seitan.
Variations:
- Add a fried egg on top of the rice for extra protein.
- Use different types of kimchi for a different flavor profile.
- Add sliced mushrooms or bell peppers to the tofu and kimchi mixture for extra vegetables.
Tips and tricks:
- Rinse the rice until the water runs clear to remove excess starch and prevent the rice from becoming too sticky.
- Use firm tofu to prevent it from falling apart during cooking.
- Toast the sesame seeds in a dry skillet over medium heat for 2-3 minutes until golden brown and fragrant.
Storage instructions:
- Store any leftover rice and tofu and kimchi mixture separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the rice and tofu and kimchi mixture separately in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the Kimchi Tofu Bap in a bowl with the tofu and kimchi mixture on top of the rice.
- Garnish with sliced green onions and toasted sesame seeds.
Garnishes:
- Sliced green onions
- Toasted sesame seeds
Pairings:
- Serve with a side of steamed or roasted vegetables, such as broccoli or bok choy.
- Pair with a cold glass of iced tea or a light beer.
Suggested side dishes:
- Steamed or roasted vegetables, such as broccoli or bok choy.
- A side salad with a light vinaigrette dressing.
Troubleshooting advice:
- If the rice is too sticky, try rinsing it more thoroughly before cooking.
- If the tofu is falling apart during cooking, try using a firmer tofu or pressing the tofu to remove excess water before cooking.
Food safety advice:
- Make sure to cook the rice and tofu and kimchi mixture to an internal temperature of 165°F to ensure that it is safe to eat.
Food history:
- Kimchi is a traditional Korean dish made from fermented vegetables, typically cabbage or radishes.
Flavor profiles:
- Salty, savory, spicy, and slightly sour.
Serving suggestions:
- Serve the Kimchi Tofu Bap as a main dish for lunch or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Korean