Kimchi Fried Tofu with Ginger Vegetables and Rice

Method

1. Start by heating a tbsp of oil in a large wok on medium high heat while slicing the pineapple into large chunks. When the oil is sizzling add in the pineapple and sear making sure it browns but doesn't burn. When the pineapple looks caramelized, remove from the pan and set aside.
2. Meanwhile drain and press the tofu in between kitchen paper or tea towels to remove as much liquid as possible and cut into large chunks. Add this to your container along with the soy sauce, cornflour and turmeric and shake for a minute ensuring every piece is covered.
3. Next, cut finely or mince the ginger and add to the pan with additional oil if needed. After roughly 1 minute, chop the spring onions into inch pieces and add to the ginger along with the minced garlic and cook for a further 3 minutes, stirring occasionally.
4. Wash and cut the vegetables into inch pieces and add to the ginger mixture. Cook until the vegetables are fully coated and cooked al dente and remove from the pan to set aside.
5. Finally, cook the tofu in the wok in the same way as the pineapple, ensuring it starts to crisp up without burning. Make sure to keep it moving and add more oil to the pan if needed before cooking. After a few minutes, once the tofu starts to crisp up, add in the kimchi and stir. Put the lid on the wok and cook for a few minutes letting the flavour infuse. Remove the lid and add in the vegetables and tofu and cook for a further few minutes, enough to ensure the food is hot but not to cook the vegetables further.
6. To finish, stir through half the cashew nuts and serve over rice with the final cashew nuts and chopped spring onions.

Equipment

• Large wok
• Rice cooker or saucepan
• Sharp knife
• Vegetable peeler
• Lidded container