Dubu kimchi with warm tofu, stir-fried kimchi and rice

Ingredients

For 1 serving

• Tofu180 g
• Kimchi120 g
• Onion50 g
• Gochujang1 teaspoon
• Sesame oil1 teaspoon
• White rice60 g
• Spring onions1
• Sesame seeds3 g
• Saltto taste

Contains: gluten, shellfish, soy, fish, sesame,

Method

1. Rinse the rice and put it in a small pan with about one and a quarter times its volume of water; bring to the boil, cover, turn the heat to the minimum and cook for 12 minutes, then leave covered for 5 minutes.
2. Meanwhile, peel and thinly slice the onion, chop the kimchi and slice the spring onion. Cut the tofu into thick slices of about 1.5 cm.
3. Heat the sesame oil in a frying pan over medium-high heat and stir-fry the kimchi and onion with the gochujang for 5 minutes, until the onion is soft and the kimchi lightly caramelised.
4. Meanwhile, bring a small pan of salted water to the boil and warm the tofu in it for 3 minutes, until hot in the centre; lift it out with a slotted spoon.
5. Arrange the tofu in a fan on the plate with the kimchi in the middle, finish with spring onion and sesame seeds and serve with the rice.