Cold nights require hot meals, and there’s nothing that helps warm you up like a little heat from a red hot chilli pepper. This is a Korean inspired dish with one of my favourite ingredients, kimchi. The one I used was actually a macrobiotic raw vegan one (be careful, some of them contain shrimp paste and/or fish sauce) but you can use whichever kind suits. I added the chilli as mine wasn’t so spicy but leave it out if yours is already pretty fiery.
- 300 g firm tofu, cut into 2 cm cubes
- 100 g frozen edamame
- 150 g okra (if seasonal), sliced lengthways and halved
- 1 large red chilli pepper (or a small bird’s eye if you’re in the mood)
- Sesame oil
- 2 cloves garlic, finely chopped
- 2 small zucchinis, diced into 1cm pieces
- 1 large carrot cut into thin matchsticks
- 1 tbsp soy sauce
- 2 tsp Sriracha
- 2 tsp organic honey (omit for vegan)
- ¼ cup kimchi
- 3 tsp toasted black sesame seeds to serve
- Steamed jasmine rice to serve
- Remove the tofu from the liquid it comes in and drain on a paper towel for 10 minutes or so.
- Bring a saucepan of water to the boil and add a decent amount of salt (so it’s salty to taste). Add the edamame and follow the packet instructions (5 minutes will generally be enough). Remove the edamame from the pods when they’re cool enough to handle.
- Combine the soy sauce, Sriracha, honey and 2 teaspoons water.
- Heat a decent splash of sesame oil in a wok over medium-high heat. Add the tofu and cook, turning occasionally, for 5–6 minutes until golden on all sides. Remove and drain on paper towel.
- In the same wok, add some more sesame oil and the garlic and cook for 30 seconds. Add the zucchini and carrot and stir-fry for 2–3 minutes until the vegetables are almost tender. Add the Sriracha/soy sauce/honey/water combination and toss to combine.
- Return the tofu and edamame to the wok with the kimchi, season to taste, and toss until warmed through.
- Stir the sesame seeds through and serve with a coriander leaf for colour.
This recipe is inspired by this one from SBS Food.