We use cookies and similar technologies to improve user experience, and analyse activities and performance. For more information, please see our Privacy Policy. 
Recipe Detail Page
Dulse-Crusted Tofu with Kimchi & Brown Rice Salad
Early Summer 2019
Crackling under a crust of panko, sesame seeds and dulse flakes, crispy tofu sits atop a satisfying salad of brown rice, kimchi and veggies. To make this dish vegetarian, omit the fish sauce from the dressing and make sure to find a brand of kimchi that doesn’t contain any seafood products.
Serves 4
SALAD
1 cup (250 mL) short-grain brown rice, rinsed
1¾ cups (425 mL) water
3 tbsp (45 mL) vegetable oil, divided
2 tbsp (30 mL) rice vinegar
2 tsp (10 mL) fish sauce
2 tsp (10 mL) sugar
1½ tsp (7 mL) finely grated ginger
1 cup (250 mL) frozen shelled edamame, thawed
1 cup (250 mL) kimchi, chopped
½ cup (125 mL) thinly sliced carrot
⅓cup (80 mL) thinly sliced green onion
⅓cup (80 mL) chopped cilantro
Salt to taste
TOFU
1-lb (455-g) block extra-firm tofu, drained
Salt to taste
½ cup (125 mL) all-purpose flour
2 large eggs
½ cup (125 mL) panko bread crumbs
¼ cup (60 mL) sesame seeds
¼ cup (60 mL) dulse flakes
Vegetable oil for frying
Thinly sliced green onions and lime wedges to garnish
1 For the salad, combine rice, water and 1 tbsp (15 mL) vegetable oil in a medium saucepan. Place over high heat. When it comes to a boil, reduce heat to low, cover and cook until rice is tender and water is absorbed for about 45 minutes. Transfer rice to a baking sheet and cool completely.
2 In a large mixing bowl, whisk the remaining 2 tbsp (30 mL) vegetable oil, rice vinegar, fish sauce, sugar and ginger until sugar is dissolved. Add rice, edamame, kimchi, carrot, green onion and cilantro. Mix thoroughly. Season with salt, keeping in mind that the kimchi and dressing are salty. (Cover and refrigerate the salad for up to 4 hours. Bring to room temperature before serving.)
3 For the tofu, cut tofu crosswise into 8 even slices. Pat dry with a paper towel. Season both sides generously with salt and place between 2 double layers of paper towel inside a roasting pan. Place another pan on top and weigh it down. Let stand 10 minutes.
4 Place flour in a small mixing bowl. In a second bowl, beat eggs with a pinch of salt. In a third bowl, mix panko, sesame seeds and dulse. Dredge tofu in flour then dip in egg, letting excess drip off. Coat evenly in a panko mixture and place on a baking tray.
5 Pour enough oil into a large frying pan to come up ½ inch (1 cm). Place over medium heat until oil is hot. Working in 2 batches, fry tofu until crispy and golden brown, about 3.minutes per side. Drain on a paper towel.
6 On 4 dinner plates, make a mound of rice salad. Top each mound with 2 slices of tofu and sprinkle with green onions. Serve immediately with lime wedges.
Serves 4
