6 loosely packed cups chopped savoy or Napa cabbage
1⁄2 cup water
6 garlic cloves, smashed in a garlic press
1⁄2 sheet Pacific nori
5 tablespoons sesame oil
1⁄4 cup unseasoned rice vinegar
2 green onions, thinly sliced (everything but the bulb)
Juice of 1⁄2 lime
1 teaspoon diced ginger
1⁄2 teaspoon granulated white sugar
1⁄2 to 1 teaspoon salt-free chili oil
2 cups cubed firm tofu, 1⁄2 inch high and 1 inch wide
1⁄4 teaspoon ground turmeric
Toasted white sesame seeds
Red chili pepper flakes
Instructions:
Put the cabbage, water, and the garlic into a pot and bring to a rolling boil over medium heat. Cook until the cabbage is soft and wilted, 8 to 10 minutes. Meanwhile, using scissors, shred the nori into very thin 2-inch strips. Cut until you have about 1⁄2 cup of shredded nori; save any extra.
In an airtight container, whisk together 2 tablespoons of the sesame oil, the rice vinegar, nori, three-quarters of the green onions, the lime juice, ginger, sugar, and chili oil.
When the cabbage and garlic mixture has cooked, remove the pot from of the heat and drain out any leftover liquid. Transfer the cabbage and garlic to the container with the rice vinegar marinade. Place the lid on top, shake vigorously to coat. Place the tofu, 2 tablespoons of the sesame oil, and the turmeric in another airtight container, and shake it gently to spread the oil and spice. Place the cabbage and tofu containers in the refrigerator and marinate for 24 hours.
When you’re close to eating time, heat 1 tablespoon of the sesame oil in a skillet over high heat. Take the cubes of tofu out of their marinade and, working in batches, fry until their skin bubbles and turns golden brown, 3 to 5 minutes. Flip them over, sprinkle some sesame seeds on top, and fry the opposite sides, 3 to 5 minutes more. Repeat until all the tofu cubes are cooked. They are now yellow, crispy, and ready to be eaten.
To serve, place a serving of kimchi salad in bowls or on a plate and then layer the tofu on top. Sprinkle with leftover green onion slices, more sesame seeds, and chili pepper fl akes, to taste if desired.
Cr : Quick kimchi crispy tofu salad
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