Spicy Tofu Kimchi over Rice |
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Prep Time: 8 Minutes Cook Time: 10 Minutes |
Ready In: 18 Minutes Servings: 4 |
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This is the best dish I've ever made. If you are only going to make one of my recipes, go for this one. This recipe calls for store bought kimchi. A lot of Asian groceries make their own. It's best to go for the home made stuff. To make this vegan, skip the egg. Ingredients:
1 teaspoon olive oil |
1 teaspoon sesame oil |
1 teaspoon red pepper flakes |
1/2 ounce fresh ginger (grated) |
1/2 ounce garlic clove (pressed) |
1/2 ounce fresh scallions (chopped) |
8 ounces firm tofu (cubed) |
1 tablespoon soy sauce |
1/2 pint cabbage kimchi (pureed) |
2 ounces water |
1 egg |
Directions:
1. Heat up the olive oil and sesame oil.
2. After it is nice and hot at a high flame, throw in the red pepper flakes, ginger, garlic and scallions. Sauté them for two minutes.
3. Toss in the tofu, sauté it for two minutes. Pour in the soy sauce and oyster sauce. Sauté for two more minutes.
4. Toss in the pureed kimchi and water. Bring it to boil.
5. Crack the egg open in the mixture and stir it inches When the egg is cooked, your food is done.
6. Serve over rice.
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