ingredients

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:
- Start by sterilizing glass jars in boiling water.
- Separate the Chinese cabbage leaves and roughly chop. Add the cabbage and salt to a bowl and massage for a few minutes.
- 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).
- 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:
- In a small bowl, mix the peanut butter, soy sauce, lime juice, garlic powder and grated ginger. Shake well.
- Cut the tofu into thin slices and season with a pinch of salt. Add the cornstarch to the tofu.
- 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:
- 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.
- Let it cook for about 10 minutes.
Dish:
- If desired, add some peas to sauté in a drizzle of olive oil and a pinch of salt.
- Serve the rice with the tofu, kimchi and peas. Garnish with some sesame seeds and a lime wedge.