Name: Rice Bowls with Tofu and Kimchi
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Ingredients: 1 1/4 cups short-grain brown rice; Kosher salt; 1 16-ounce package extra-firm tofu, drained; 2 tablespoons vegetable oil; 1 cup drained kimchi, roughly chopped, plus 2 tablespoons brine; 1 tablespoon plus 1 teaspoon toasted sesame oil; 1 tablespoon hoisin sauce; 2 teaspoons packed light brown sugar; 1/4 seedless cucumber, thinly sliced; 1/2 yellow bell pepper, thinly sliced; 6 small radishes, thinly sliced; 2 small scallions, thinly sliced

Directions

Bring a medium saucepan of water to a boil. Stir in the rice and a big pinch of salt. Reduce the heat to maintain a simmer and cook, uncovered and stirring occasionally, until the rice is tender, 20 to 25 minutes. Drain well and return to the saucepan.
Meanwhile, cut the tofu into 1- to 1 1/2-inch cubes. Press with paper towels to remove as much moisture as possible. Heat the vegetable oil in a large skillet over medium-high heat. Add the tofu pieces and season with salt. Cook, stirring occasionally, until the tofu is well browned on all sides, about 20 minutes.
Stir together the kimchi brine, 1 teaspoon sesame oil, the hoisin sauce and brown sugar in a small bowl. Add to the skillet and cook, stirring, until the tofu is well coated and lightly caramelized, about 5 minutes.
Combine the cucumber, bell pepper, radishes, scallions and remaining 1 tablespoon sesame oil in a large bowl; toss well. Season with 1/4 teaspoon salt.
Divide the rice among shallow bowls. Top with the tofu, vegetables and kimchi.

Photograph by Andrew Purcell

Rice Bowls with Tofu and Kimchi

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