Put a spring in your step with this easy and vibrant recipe, packed with gut-friendly nutrients.
Kimchi in particular is a great food to help nourish your gut health, packed with nutrients and probiotics. Depending on the brand, some may be made with shrimp, with anchovy, or are entirely vegan.
Serves 3–4
Ingredients
- 350g firm tofu, pressed*
- 3 cups kale, cut into large, leafy pieces
- kimchi
- green onions, to garnish
- (optional) rice
Marinade
- 4 tbsp soy sauce, low sodium preferred
- 1 tbsp sesame oil, or 2 tbsp sesame seeds
- 2 tbsp neutral oil, e.g. sunflower, canola, or refined olive oil
- 2 cloves garlic, minced
- 3 tsp grated ginger
- 3 tsp honey
- 3 tsp rice vinegar, or lemon juice
*Pressing the tofu is recommended for a denser texture and better absorption of the marinade, but it can be skipped if time is of the essence.
Directions
- In a container, mix the ingredients for the marinade until well combined.
- Cut the tofu into cubes of roughly 2cm x 2cm.
- Add to the marinade and cover. Refrigerate for at least 15 minutes, or longer for the tofu to absorb more of the flavours. Once done, take the tofu out, but don’t throw away the leftover marinade.
- If choosing to eat with rice, cook the rice and set aside.
- In a pan, add oil. Turn up the heat to high, and fry the kale briefly until it turns a brighter green. Remove from the pan.
- Turn the heat down to medium high, and add the marinated tofu to the pan. Cook until the tofu has crisped and browned sides.
- Pour the leftover marinade into the pan and coat evenly. Remove from heat.
- Pour or arrange tofu over kale as you like. Serve with kimchi, and the rice, if chosen. Garnish with green onions.
Notes
- This recipe has been made simpler to leave room for other vegetables, if you’d like to add more for variety. Simply cook them together with the tofu in Step 6–7.