This is a quick and easy midweek meal to make. Serves two but feel free to double the ingredients. I use extra firm tofu here and marine in spicy gochujang paste, but feel free to substitute with chicken or beef steak.
A note on kimchi if you are vegetarian or vegan: Traditionally it contains fish sauce and/or shrimp so watch out for this when buying some. You can easily make your own version and Maangchi has both traditional and vegan recipes for kimchi. I highly recommend her blog, YouTube channel and cookbooks for recipes, as they always work out delicious.
Maangchi's Big Book of Korean Cooking https://www.amazon.co.uk/Maangchis-Big-Book-Korean-Cooking/dp/1328988120/ref=sr_1_1?crid=2SQFXYS6OEZZ5&keywords=maangchi+cookbook&qid=1640253989&sprefix=maangchi%2Caps%2C196&sr=8-1
Maangchi's Real Korean Cooking https://www.amazon.co.uk/Maangchis-Real-Korean-Cooking-Authentic/dp/054412989X/ref=sr_1_4?crid=2SQFXYS6OEZZ5&keywords=maangchi+cookbook&qid=1640254035&sprefix=maangchi%2Caps%2C196&sr=8-4
Ingredients
For the tofu marinade:
1 tbsp gochujang
1 tsp sesame seed oil
1 tsp brown sugar
1 tbsp rice vinegar
1 tbsp BBQ sauce
Oil, for frying
250 g tofu
1/2 chopped kimchi
For the slaw:
1/2 bunch coriander, chopped
1 onion, finely sliced
2 tsp peanut butter
1 tsp sesame oil
1-2 tsp oyster sauce, to taste
1 tsp fish sauce
Water
To serve:
2 wraps/ tortillas/ flat breads
2 eggs
Method
Firstly, drain the tofu and wrap in paper towels, getting as much of the water out as possible. Leave to drain wrap in the towels while you make the marinade.
For the marinade, simple mix all the ingredients together into a smooth paste.
Get the tofu out of the paper towels and cut into even slices. Cover with the marinade on all sides and set aside while you make the slaw.
For the slaw, mix the peanut butter with the fish sauce, oyster sauce and sesame oil with enough cold water to make a smooth dressing. I prefer the consistence of single cream but go with your own personal preference. It should be thick enough to cover and cling to the coriander. Toss the onion and coriander with the dressing.
Now you are ready to cook the tofu. Heat a little oil in a frying pan and add the sliced tofu. Fry for about 3 minutes per side, until crispy with brown spots where the sugar starts caramelising. Don't skip this step as you want the extra flavour that caramel gives to the generally bland tofu. Add the kimchi, any leftover marinade and a splash of water to loosed everything a little. Continue cooking for a few minutes until the sauce has thickened and reduced a bit.
Heat your wraps over the gas flame/ in a dry frying pan/ as per packet instructions until warm and pliant. Put on a plate and top with the cooked tofu and kimchi.
In the same pan you cooked the tofu, wipe it clean and add more oil. You want enough oil there to prevent the eggs from sticking and to have enough to spoon over them. Turn the head down to low and crack in two eggs. Fry until cooked to your liking. I like to use a spoon to pour hot oil over the eggs to ensure even cooking. Place the cooked eggs on top of the tofu.
Serve the wraps with spoons of the slaw.
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