This is the perfect clean-up-the-fridge recipe. I made it before going on holiday as I had few veggies to use up and it turned put so much more delicious than I thought. The kimchi really adds bags of flavour, so please don’t skip it! I just love the spicy kick which really brings this dish to life. Other veggies you can use in this recipe are: broccoli, green beans, chopped cabbage, snap peas, edamame beans or baby corn. To give the tofu that “eggy” flavour I have used some black salt which you can find in health food stores or Indian supermarkets. It really makes a world of a difference in terms of flavour so I would highly recommend you to give it a go. Any leftovers will be also great the next day! 

Ingredients: 

Serves 3-4 people 

1 onion – finely sliced 

2 garlic cloves – minced 

2 spring onions – finely sliced 

1 cup of chopped chestnut mushrooms 

2 carrots – cut into small cubes 

1 sweet pepper – cut into small pieces

1 cup of frozen peas 

1 cup of frozen or tinned sweetcorn 

2 cups of cooked short grain brown rice 

2-3 tablespoons of kimchi “ juice” + cup of actual kimchi

Around 200gr of firm tofu 

1 tsp of turmeric powder 

1 tsp of black salt ( to give the tofu that eggy flavour)

2-3 tbsp of soy or Tamari sauce 

A sprinkle of sesame seeds to serve 

1 tbsp of oil for frying 

In a bowl crumble the tofu with your hands. Add in the turmeric and black salt and give it a good mix until the tofu is all coated and yellow. Leave it on one side.

In a large pan add the oil. Once hot add in the chopped onion and garlic. Fry for few minutes until the onion starts to soften. Add in the chopped carrots, mushrooms and pepper. Cook on a medium heat for another 5 minutes. Make sure all the water from the mushrooms has evaporated. Add in the frozen peas and corn together with the cooked brown rice. Mix everything together and  add the soy sauce. Cook for 1-2 minutes. Add in the kimchi juice, the actual kimchi and the crumbled tofu. Mix again, making sure that everything is nicely coated in the kimchi juice. Serve with the chopped spring onion and a generous sprinkle of sesame seeds.