A)
B)
Two versions of the same dish, one with fresh vegetables (A) and the other with tempura and cooked spinach (B). Both have fried tofu and avocado (I know... I'm kind of obsessed with avocado)
INGREDIENTS (for 2)
1 cup Japanese rice
Tofu:
- 1/2 block firm tofu
- 1 tbsp soy sauce
- 1 tsp sugar
- 1 tsp sesame oil
Vegetables:
- A) Fresh version: salad greens, lettuce, tomato, carrot, cucumber, red pepper, avocado, onion...
- B) Cooked version: fresh spinach leaves, carrots + green onions for tempura
If you are making this, you'll also need:
- 3 tbsp chickpea flour
- 1/3 tsp baking powder
- cold water
- 1 tbsp sesame oil
- 1 tsp toasted sesame seeds
"Chojang" spicy sauce :
- 1 tbsp Korean hot pepper paste
- 2 tbsp apple cider vinegar
- 2 tbsp soy sauce
- 1 tbsp vegan sugar
- 2 chopped green onions
- 1 shredded garlic clove
- 1 tbsp sesame oil
- 1 tbsp shredded fresh ginger
Vegan Kimchi (or Kimchee)*
*You always serve Kimchi with a Korean meal!
I specify "vegan" because you have to read the label: sometimes it has fish sauce or dried shrimp in it...
PREPARATION
"Chojang" spicy sauce:
Mix all the sauce ingredients in a small bowl and reserve.
If this is not spicy enough for you, add more hot pepper paste!
If it's too spicy, add more soy sauce, vinegar and sugar.
How to cook the rice:
Wash rice in cold water, stirring the pot and drain the water until it run clear (about 10 washes).
Leave the washed rice in the pot and add 1 1/2 cups of cold water. Bring water to a boil over medium/high heat, and when it starts to boil, cover the pot and keep it cooking for about 4 minutes.
Reduce heat to low/simmer and cook about 10 minutes. DO NOT UNCOVER the pot at any time!!! Turn off heat and let stand 15 minutes.
(Only if you are not sure if the rice is well cooked, grab a teaspoon and take a little rice so you can taste it. If by any chance rice is not well done, add a little more water and cook for a few more minutes. Sometimes it depends on the rice type or brand, but I always cook it this way and it's always perfect!).
After 15 minutes, you can uncover the pot.
How to cook the tofu:
You can prepare it while the rice is cooking.
Wash it with cold water and dry it gently with paper towels.
Cut it in cubes (bite size) and reserve.
Place a skillet with 1 tbsp vegetable oil over medium heat.
Add tofu and cook until golden, turning the cubes with two forks (that's what works best for me) when the first side is done.
When it's ready, turn off heat and add: 1 tbsp soy sauce, 1 tsp vegan sugar and 1 tsp sesame oil. Stir the tofu carefully to mix it with the sauce and reserve.
Fresh or cooked version?
A) For the fresh version, you just have to cut the vegetables into thin strips (julienne) and reserve.
B) For the cooked version:
Wash spinach with cold water and drain.
Place a skillet with 1 tsp vegetable oil over medium heat. Add spinach, add 1 tbsp water and cover with a lid. Cook for a 3-5 minutes until spinach is soft.
Turn off heat and add 1 tbsp sesame oil and 1 tsp toasted sesame seeds. Stir and reserve.
Tempura:
Cut carrots and green onion into very thin strips (you can use a potato peeler for the carrot, it works very well). Reserve.
In a separate bowl, mix chickpea flour and baking powder. Add cold water until you get a smooth egg-like texture (a little thicker).
Add carrots and green onion to the tempura mixture and mix well.
Place a skillet with abundant vegetable oil over medium heat (for deep frying).
When oil is hot, use two tablespoons to place small amounts of the tempura mixture in the oil.
Cook until golden-brown and turn. Cook the other side (they cook pretty fast!).
Cook until golden-brown and turn. Cook the other side (they cook pretty fast!).
Place the cooked tempura on a dish covered with paper towels to drain excess oil.
Keep adding tempura mixture to the oil and cook it until it is finished.
Remove and discard the paper towels when all the tempura is cooked and drained. It should be crispy and light. Reserve tempura.
Serving the plates:
Place cooked rice in the middle of a large bowl (or large plate) and add all the other ingredients, forming a circle around it (just because it looks prettier than throwing everything on top... you see all the different colors and textures).
Pour some of the spicy sauce on top of the rice, but not all of it, because you might find it very spicy! You can always add more sauce while eating it.
Serve it like this.
Then you mix well all the ingredients, usually using chopsticks and a tablespoon, and... ENJOY!
I love eating it while taking some bites of kimchi and mixing it with the rice. If you have never had kimchi before, pick a mild brand or very fresh kimchi (it's usually lighter), and try a small bite with some rice. In my case, it was LOVE at first bite, but sometimes it takes a while to get used to new strong flavors.
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