I don’t know if you’ve ever had those days when you simply just can’t decide on anything. What to wear is bad enough, but what to eat can be an even more challenging decision. With only an hour on hand to fix a quick meal before classes, Zoe and I desperately wanted something satisfying (somehow time just flies and before you know its time for classes and school? How does that even happen?). By satisfying I mean something VERY GOOD and Not just your ordinary ramen, or mac and cheese or PB & J sandwiches (which we can’t eat anyways).

I have to say this was a rather spontaneous meal that came about because of desperateness of hunger and limited time. Sometimes I marvel at the power of human instincts that kick in when you’re starving.

We didn’t have pork on hand so we experimented with button mushrooms which actually worked spectacularly well. It soaked up all the flavors of the sauce, complimenting very well with the tofu. They were like little nuggets of flavor. After deciding to eat this as a salad due to the lack of preparation to make anything half-decent to go with this, I suddenly had a thought. I ran to fridge and grabbed the tub of kimchi sitting at the far back. I sliced up some kimchi and tossed it into the salad.

Taking the first bite.  Magic.

I was surprised by how well the spiciness and tanginess of the kimchi added so much flavor to the dish.

I looked up and watched as Zoe took one bite and looked at me and said “This is so good!”

So there you go, creativity in the spur of a moment.

Cantonese Braised Mushroom,Tofu and Kimchi Salad 韓式泡菜蘑菇豆腐沙拉 (Oil-Free, Refined Sugar Free, GF)

 

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Adapted from WoksofLife

Author: Unconventional Cooks

Serves: 3-4

Ingredients

• 1 block firm tofu, pat dry, cut in half lengthwise and sliced into ¼ slices
• 2 cloves of garlic, chopped
• Spring onions, cut into slices
• 4 oz mushrooms
• 2 tbsp GF soy sauce
• 2 tsp oyster sauce (you can use vegetarian oyster sauce)
• ¼ cup water
• ½ tsp honey
• Chilli powder
• Salad:
• Greens Mix - Spinach, kale
• Kimchi

Instructions

1. Preheat oven. Broil the tofu in oven on a cookie sheet - around 4 minutes on each side - or until browned and cooked through. (we didn't use any oil at all, so the tofu will stick a little, just use watch them carefully and use a larger spatula to slide the tofu off the pan)
2. In a pan, cook the garlic and spring onions.
3. Add in the mushrooms and stir fry until cooked through.
4. Add the soy sauce, oyster sauce, honey and water.
5. Stir and bring to a boil. Finally add in the tofu.
6. Stir fry and let it cook for a while. Spoon the mushroom and scallion over the top of the tofu.
7. On a plate, place a bed of salad greens. Carefully spoon the tofu on top with the mushroom-spring onion topping. Garnish with slices of kimchi .

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