I love to eat this umami-rich tofu scramble on its own, but if you need an especially energy-packed meal, serve it on top of your favorite noodles or rice. —CS
SERVES 3 TO 4
1 tbsp (15 ml) toasted sesame oil
1 lb (454 g) super-firm tofu, crumbled or cut into ½-inch (1.3-cm) pieces
3 tbsp (45 ml) kimchi brine
1–2 tbsp (20–40 g) Gochujang Paste to taste
3 tbsp (45 ml) tamari
1 cup (192 g) drained and chopped vegan kimchi
6 dried shiitake mushrooms, rehydrated, rinsed and minced
1 lb (454 g) small fresh broccoli florets, steamed or roasted until just tender and still crisp
Cooked Asian noodles or rice of choice, enough to serve 3 to 4 (optional)
Sliced scallion, for topping
Roasted black or white sesame seeds, for topping
Heat the oil in a large skillet and add the tofu. Cook over medium-high heat until the tofu is browned, about 8 minutes. Stir occasionally. In the meantime, in a small bowl, whisk to combine the kimchi brine, gochujang paste and tamari. Set aside. Add the kimchi and mushrooms to the pan, and cook for 2 minutes. Add half of the kimchi brine mixture and cook until evaporated, about 4 minutes. Stir frequently. Add the broccoli and cook just until heated through.
Serve on top of noodles or rice, if desired, with drizzles of remaining kimchi brine mixture. Top with scallion and sesame seeds.
*SEE PHOTO INSERT