• 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

    Dinner
    Serves: 4
    Prep Time: 20 minutes Total Time: 2 hours 25 minutes

    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

    1

    Place chopped cabbage, buchu and carrots into a colander and rinse under cold water. Set aside to drain off the excess water.

    2

    In a larger bowl, add the vegetables and sprinkle over the salt. Make sure to toss well.

    3

    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,

    4

    Cut the tofu block into 2cm cubes and transfer to a bowl. Toss in soy sauce and allow to stand for 10 minutes.

    5

    In a separate bowl, combine corn flour and seasoning. Add the tofu cubes and toss until completely coated, shaking off the excess cornflour.

    6

    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

    7

    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.

     

    Did you make this recipe? Tag us on Instagram @foodandhomesa!

    ALSO SEE:

    The ultimate cheese-stuffed burger

     

    Author

    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.

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