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Ingredients
Serves: 2
Time: 30 minutes
- 1 tbsp gochujang
- 2 tbsp sesame oil
- 2 tbsp light soy sauce
- 2 garlic cloves
- 1 cm piece of ginger
- 300g firm tofu
- 1 tsp cornflour
- 1 tsp Chinese 5 spice
For the rice
- 150g short grain brown rice
- 300ml water
- 1 tbsp butter
For the greens
- 1 head pak choi
- 100g green beans
- 3 spring onions
- 2 garlic cloves
For the kimchi mayonnaise
- 75g kimchi
- 100g mayonnaise
- 1 tbsp light soy sauce
- 1 tsp sesame oil
Method
- Wash the rice and add to a rice cooker along with the water, butter and a pinch of salt. Leave the rice cooker to do its thing. Alternatively, place the washed rice, water, butter and salt into a small saucepan and place over a medium heat. Bring to the boil then turn down to a simmer and simmer away until all of the water has evaporated and the rice is tender. Cover the pot with a tea towel at this point and set aside to steam.
- Add the gochujang, sesame oil and soy sauce to a bowl and mix together. Grate in the garlic cloves and ginger, mix to combine the set aside.
- Crumble the tofu into a separate bowl, breaking it down until it resembles coarse breadcrumbs and could pass for mince, then sprinkle over the cornflour and Chinese 5 spice and mix everything together to coat the tofu.
- Place the tofu into your airfryer and cook at 200 C for 10 minutes - it may help to line your airfryer basket with baking paper.
- Shred the pak choi, slice green beans in half lengthways and finely slice the spring onions and garlic before adding it to a hot pan with a little bit of oil and frying it for a few minutes until tender. Season with sesame oil and a splash of soy sauce then set aside.
- Place the kimchi onto a board and finely chop. Mix it together with 2 tablespoons of the mayonnaise until well combined..
- After 10 minutes, Remove the tofu from the airfryer and toss with the sauce, stirring to coat then place back into the airfryer at 200c for 5 - 7 minutes, until tofus is golden and fragrant,
- Serve with the tofu, rice and kimchi mayonnaise.
