Crumbed tofu with kimchi dressing
kg hard tofu (2 blocks of 500g each)
Cornflour, for dusting
150g panko crumbs
1 tbsp finely grated ginger
¼ cup neutral-flavoured oil
Julienned cucumber, thinly sliced spring onion and sesame seeds, to serve
⅓ cup neutral-flavoured oil
50ml brown rice vinegar
2 tbsp tamari
1 tbsp sesame oil
50g cabbage kimchi, finely chopped
Place tofu on a tray lined with several layers of paper towel, cover with another 2 layers of paper towel and place another tray on top.
Weigh evenly with food cans and stand for 1 hour.
Meanwhile, for kimchi dressing, process ingredients except kimchi in a blender to combine, stir in kimchi and season to taste.
Place cornflour and panko crumbs in separate bowls. Stir gochujang and ginger in a small bowl to combine. Dust tofu in the cornflour and brush thickly with gochujang mixture. Press into panko crumbs to coat thickly all over.
Heat oil in a large frying pan over medium-high heat, add tofu blocks and fry, turning occasionally with a spatula (tongs will break the tofu), until golden brown and crisp, 5-6 mins.
Drain on paper towels, season to taste, thickly slice and serve drizzled with kimchi dressing and scattered with cucumber, spring onion and sesame seeds.