Purple rice, kimchi, tofu, soy-fermented eggs, and shredded scallions are a nod to Korean flavors. All of the ingredients are now available in most grocery stores, and if you go to an H-mart (Korean supermarket) you can even find already shredded scallions and soy-fermented eggs. To make it vegan you can sub the eggs for avocado.
You can find this recipe and other recipes that require no cooking in No-Cook Cookbook by Susie Theodorou.
Ingredients:
8 oz/225g silken or soft tofu
1 cup/75g red kimchi with juice
1 pouch (9oz/250g) purple rice or mix of quinoa and purple rice (whatever you like and have on
hand), heated in the microwave for 90 seconds
1 Tbsp. toasted sesame oil
1 large handful coarsely shredded carrots
1 large handful shredded zucchini
1 handful snow peas, shredded or thinly sliced on the diagonal
3 to 4 Tbsp. sesame dressing of your choice
3 heaping handfuls chopped
napa cabbage alone or mixed with chopped baby bok choy and kale
2 Soy-Fermented Eggs
1 large scallion, thinly sliced into strips, soaked in ice-cold water for 10 minutes, then drained
Something crunchy: toasted sesame seeds
1 lime, halved
For the Dressing:
1. Tbsp. white miso
1 Tbsp. Japanese sesame paste
1 Tbsp. fresh ginger juice
2 tsp. rice vinegar
2 Tbsp. tamari sauce
Juice of . lime
1 pinch of cayenne pepper
5 Tbsp. pineapple (ideally) or
apple juice
2 Tbsp. toasted sesame oil
Sea salt flakes
Method:
First make the Dressing:
Process all the ingredients together using a stick blender or whisk until smooth and well blended. Taste and adjust the seasoning with salt.
Next:
Drain the tofu, cut into 1-inch/2.5cm cubes, and place in a shallow bowl.
Chop the kimchi and place over the tofu with the kimchi juice. Let stand for 10 minutes.
Place the rice in another bowl and drizzle over the sesame oil. Toss to mix with a fork.
Have all the other elements prepared.
Use a little of the sesame dressing to dress the salad leaves.
To assemble, place the dressed salad leaves on the base of two serving bowls. Divide the rice between the bowls, placing in one area, followed by the marinated tofu and kimchi.
Continue to add the carrots, zucchini, and snow peas. Cut the eggs in half and add to the bowls. Drizzle with the remaining dressing. Top with the scallions and sprinkle with sesame seeds. Serve with lime halves.
ADD-ONS
Spicy chili garlic crisp, or toasted chopped peanuts.