There are times when I make things that are new and different and they are a hit and there are times when they are a flop. Obviously, if this was the second I would not be sharing this recipe.
Eric and I both have a fondness for Asian cuisine. Being lactose intolerant, it is one of the few meals where there are typically lots of options for me to eat. I happened to stumble upon this recipe a few years ago and it has been a keeper. While the prep is a little detailed and it requires lots of little bowls of things to be assembled, the product is a nice shift from our typical chicken meals.
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| pictured sans kimchi, because only eric likes it |
Ingredients:
1 14 oz package of extra-firm tofu, drained, cut into 8 pieces
1 small head of garlic
1/4 cup soy sauce
1/4 chili paste
1/4 cup chopped cilantro
1 1/2 tsp chopped peeled ginger
2 cups cooked rice
Salt
Vegetable Oil
1/2 cup cornstarch
4 poached eggs
1 cup kimchi
1 cup cilantro leaves
1/2 cup basil
thinly sliced scallions
2 Tbsp toasted sesame seeds
Directions:
1) Place tofu on a rimmed baking sheet layered with paper towels; top with several more paper towels and press gently to squeeze out excess liquid. Transfer tofu to a shallow baking dish.
2) Give garlic, soy sauce, chili paste, cilantro, and ginger a whirl in a blender, scraping down the sides as needed, until smooth, about 3 minutes (consistency will be similar to ketchup). Pour over tofu and turn to coat. Chill at least 2 hours.
3) Cook rice according to instructions.
4) Pour oil into a medium pot until it is covered. Turn on the heat until the oil is hot, but not smoking.
5) Place cornstarch in a shallow bowl. Working in batches, remove tofu from marinade (do not scrape it off) and toss in cornstarch; shake off excess. Working in batches, fry tofu, turning occasionally, until golden brown, about 3 minutes. Transfer to a wire rack set inside a rimmed baking sheet; let drain.
6) Divide rice among bowls. Make a small well in the center of each and nestle a poached egg inside. Top with fried tofu, then kimchi, cilantro, basil, scallions, and sesame seeds.
Enjoy!
-Anna
(I slightly modified the recipe to my own tastes, you can see the full recipe below.)
Link to Recipe
