Kimchi bowl with tofu

Ingredients for 2 servings:

• 2 eggs
• 2 spring onions
• 1 tomato(s)
• 8 slice(s) cucumber(s)
• 200g tofu
• 100 g basmati rice or wild rice mix
• 5 tbsp soy sauce, light
• 2 tbsp Worcestershire sauce
• 1 tsp Tabasco
• e.g. garlic powder
• 3 tbsp lemon juice
• Kimchi
• Oil for frying

Instructions

Working time approx. 20 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 15 minutes; Total time approx. 12 hours 35 minutes

vegetarian

The night before, dice the tofu and place it in a sealable, leak-proof container. Mix the soy sauce, Worcestershire sauce, lemon juice, Tabasco, and garlic powder and add it to the tofu. Close the container and marinate overnight. Cook the rice and set aside until the next day. The next afternoon or evening, remove the tofu from the marinade and let it drain slightly on kitchen paper. Meanwhile, heat 2-3 tablespoons of oil in a pan and fry the tofu for about 8 minutes until crispy all over. Remove from the pan and place on kitchen paper. While the tofu is cooking, peel and finely chop the spring onions, wash and slice the tomato, and set aside the cucumber slices and kimchi. Then, in the same pan as the tofu, fry the rice with the spring onions and add them to the serving dish. Fry the two eggs until fried. To serve: Place the rice on the bottom, then arrange the kimchi, cucumber, tofu, tomato in a circle, and finally the egg in the middle. Note: I like to add a pinch of salt to everything.