Gracing a plethora of celebrity chefs dishes from Nigella to Jamie, this versatile funky spicy umami ferment is at home anywhere from a big bowl of ramen, atop a fried chicken sandwich, nestled inside a grilled cheese, mixed into butter, and spread across some freshly baked sourdough…
I give you the Korean funk that is Kimchi!
For our Pickle on a Plate, we are going to use some leftover kimchi juice, rather than waste this delicious spicy juice we are going to use it to marinade some tofu and use some of our kimchi as a side to the whole dish as would be traditional in Korea. If you’ve got a jar of our delicious ferment, just drain some of that delicious juice straight from the jar to use in this recipe. Let’s get right into it!
2 Tbsp Sriracha
1 Tbsp Dark Soy
1 Tsp Sesame oil
1 Tsp Rice wine vinegar
2 Cloves garlic grated
5 cm Ginger grated
2 Tbsp Kimchi Juice
Block of Tofu
Firstly, you want to get your tofu out of its packaging and drain off the liquid, you can use a tofu press if you have one or wrap it tightly in a piece of kitchen roll if you don’t.
Get your oven on to preheat at 200°C.
Leave the tofu to one side whilst you mix the marinade up by popping all the ingredients into a bowl or jug and combining them well together.
Get your tofu and slice into generous rectangle chunks and lay them out in a deep dish, pour over the marinade making sure to coat each slice well, flip them over and give them a shimmy and a shake.
Once well-coated pop them in the fridge and leave them for 30 minutes to let those flavours sink in.
We had our tofu on top of fried rice, but you could use it on ramen noodles, in a bao bun, wedged between two crackers like an adult lunchable we’re not here to judge.
So, whilst the marinade is doing its thing you can sort the rest of your meal out and then pop the tofu in the oven and bake for 45 minutes, flipping halfway through baking.
Once done artfully arrange the tofu on top of your rice or noodles, take a quick insta pic (#pickleonaplate) and devour. We used a little bit of kimchi on the side of ours, but feel free to add it on top or mix it in with the marinade see what works for you.