Spicy Tofu, Rice and Wakame

I am very inspired by Asian cooking. This is a simple week night dinner that all will enjoy! Well as long as you like it spice.

Ingredient

Brown Rice
Japanese Wakame
Miso Paste
Block of Tofu
Hot Pepper past
Water
Agave
Green Onion
Sesame Seeds

Instructions

Cook for rice according to your rice insertions. The the wakame as many dried flakes and you would like add it into a pot of boiling water. Boil for 10 min. Boil some water in your kettle. Take a bowl add in the hot water with miso paste. Lastly add in the wakame. Take the tofu cut it into small rectangles, what ever thinness you want. I like to take a pan and and dry fry the tofu fist till both sides are lightly browned. Then I make the spicy sauce. I take a table spoon of the pepper past, a teaspoon of agave and as much water as you want to make a sauce to cover the tofu. Then add the sauce to the pan with the tofu in it. Bring to a light boil till all the sauce is thick. I then add the rice to a plate with the spicy tofu and a side of miso soup. Top tofu with some sesame seeds and cut up green onions. What is your go to meal when you need something quick?

24 Hour Kimchi

I love kimchi and now I make it at home! So why not give this a try. If you haven't been able to tell I love pickled and fermented veg.

Ingredients:

1 head napa cabbage about 7-8 cups coarsely chopped
1-2 carrots, peeled and thinly sliced
1 green onion
2 tablespoons salt
6 cups water more if needed
2 cloves garlic
1 teaspoon grated ginger
2 tablespoons sriracha with 1 tablespoon water or kochijn paste with 1 tablespoon water or 1 tablespoon cayenne (I used sriracha)
3 tablespoons rice vinegar
1/4 black pepper

Interactions:

In a large bowl, combined the cabbage, carrots, and green onions. Add the salt and water. Place a plate inside the bowl to hold the veg under the water. Set aside for at least 4 hours.

Drain the water, you can lightly rinse the veg if you wish.

In a small bowl, mix garlic, ginger, cayenne mixture, vinegar and pepper. Add to the veg and mix well.

Add the veg to glass jars cover and let it ferment overnight. Taste and adjust the seasoning if needed. Store in the glass jars in the fridge. The Kimchi will keep fermenting in the fridge slowly. The Kimchi will keep for up to several weeks.
Enjoy!