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Rice with kimchi and tofu

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Ingredients

Agulha Pampa - Arroz Oriente

Tofu:

  • 250g tofu
  • 1 tablespoon cornstarch (12g)
  • 1 tablespoon of olive oil
  • 2 tablespoons of soy sauce (22g)
  • 2 teaspoons of peanut butter
  • 1/2 lime juice
  • ~2cm fresh grated ginger (5g)
  • 1/2 teaspoon garlic powder (3g)

Rice:

  • 2 garlic cloves
  • 1 teaspoon of olive oil
  • 1 cup of Oriental rice
  • 2 cups of hot water

Kimchi:

  • 1 Chinese cabbage
  • 1 tablespoon of salt
  • 2 tablespoons of soy sauce
  • 2 tablespoons coconut sugar
  • 1/4 cup pineapple juice (from a can)
  • 3 tablespoons grated fresh ginger
  • 5 minced garlic cloves
  • 1/2 red pepper
  • 1 chilli
  • 4 tablespoons of chili flakes (dry chili)

Others:
crooked peas
Sesame seeds

Preparation

Kimchi:

  1. Start by sterilizing glass jars in boiling water.
  2. Separate the Chinese cabbage leaves and roughly chop. Add the cabbage and salt to a bowl and massage for a few minutes.
  3. In a food processor, grind the remaining ingredients to form a paste. Add to the cabbage and stir well. Transfer to sterilized jars (including all liquid).
  4. Leave at room temperature for 2 days, then transfer to the fridge. A week later the kimchi is ready to be consumed. Occasionally you should open the vials to release the air.

Tofu:

  1. In a small bowl, mix the peanut butter, soy sauce, lime juice, garlic powder and grated ginger. Shake well.
  2. Cut the tofu into thin slices and season with a pinch of salt. Add the cornstarch to the tofu.
  3. In a hot skillet with oil, place the tofu to fry until golden on both sides. Then add the sauce and cook for another 1-2 minutes on each side.
    Reserve.

Rice:

  1. In a pan put the oil and chopped garlic. Let it cook for 1-2 minutes and add the rice. Let it fry a little longer and then add the hot water and salt.
  2. Let it cook for about 10 minutes.

Dish:

  1. If desired, add some peas to sauté in a drizzle of olive oil and a pinch of salt.
  2. Serve the rice with the tofu, kimchi and peas. Garnish with some sesame seeds and a lime wedge.
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