Posts Tagged ‘asian’

Kimchi Fried Rice (Bokumbap)

May 30, 2012

Sorry for the lack of posts! Real life has gotten busy. In the last year I’ve gotten engaged and as of last week, started down the road to buying my first home with my fiance. Between house hunting and wedding planning, food blogging has fallen to the wayside.

But here is an attempt to get back! So I think I wrote about my obsession with Korean dramas recently, and it continues. And because I continue to watch these dramas, every time I see the characters eat Korean food I suddenly crave it. First, it was all about bibimbap, and now my obsession is kimchi fried rice.

Kimchi fried rice is spicy and sour and buttery and oh so good!

I grew up with Chinese fried rice, but never kimchi fried rice, and man, I was missing out! Kimchi fried rice is a good way to use up leftover kimchi, but honestly, I’d buy a fresh batch of it just to make this recipe.

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Spicy Tofu and Pepper Stir-fry

May 19, 2009

I have to give my boyfriend loads of credit for making me a healthier eater. If not for him, I would probably not think about my calorie content as much. I wouldn’t make as conscientious an effort to eat vegetarian. If it happened, it would probably be by happenstance. For instance, as I write this, I am eating a Chipotle steak burrito bowl. I am tempted to eat the whole thing, but I’m distracted by my Twix bar and a bag of sour cream and onion chips. Granted, I don’t eat like this every day, but I don’t like to deny myself, but I also wasn’t the type to want to expand my cooking repertoire to involve a lot of vegetarian dishes simply because they were vegetarian.

Healthy and quick: thats two wins in my book!

Healthy and quick: that's two wins in my book!

This spicy tofu and pepper dish is a relatively easy stirfry, and it’s a fast one, too. I like my food just a little spicy, but if you really like it spicy, add more Sriracha to taste, but that stuff is hot, so be careful! If you want to temper the hotness, you can also try adding in some red pepper flakes.

I know there’s some sort of general wisdom out there that tofu can be gross or tasteless, but it’s all about prepping the tofu to give it flavor, to provide it the best possible texture. This recipe has both. The marinating gives the tofu a deeper flavor. The slight pan frying firms it up and gives it a nice texture that’s not at all slimy or unappetizing. Top it off with a sauce and vegetables, and it’s good times for everyone. Even for carnivores and omnivores like myself.

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