Korean Marinated Tofu Burritos
This is one of my favourite fusion recipes. Shaking up classic Korean delicacies such as Kimchi Fried Rice, with zesty and fresh Mexican flavours. The burrito filling is completely plant based, using deliciously marinated tofu – that packs a punch, and vegan kimchi. As many people already know, Kimchi is a super food! It hosts a party of good bacteria, due to its fermentation process, which is incredibly healthy for your gut.
I've attached two short video snippets of my time in Berlin, where my team and I celebrated International Kimchi Day – November 22nd. We hosted a Kimchi-making party (known as a Gimjang) that was part of a massive Gimjang event spread between Los Angeles, Moscow and Berlin. I also filmed a cooking demo featuring my Korean Marinated Tofu Burritos, and Kimchi Mac and Cheese.
Ingredients
Makes 4 burritos
FOR THE TOFU
- 400g (14oz) firm tofu
- 4 tbsp soy sauce
- 1 tbsp mirin
- 2 tbsp gochugaru (Korean chilli flakes)
- 1 tbsp roasted sesame oil
- 1 tsp garlic, grated or finely chopped
- 1 tsp ginger, peeled and grated
- 1 spring onion, thinly sliced at an angle
- vegetable oil, for frying
KIMCHI FRIED RICE
- 250g (9oz) long grain white rice
- 80g (3oz) onion, finely diced
- 80g (3oz) carrot, peeled and finely diced
- 80g (3oz) mushrooms, finely diced
- 80g (3oz) courgette, finely diced
- 350g (12oz) vegan cabbage kimchi, finely diced
- 4 perilla leaves, chopped into 1cm (1/2 in) pieces
- vegetable oil, for frying
- sea salt
BURRITO
- 4 large flour tortillas, 25cm (10in) diameter
- 400g (14oz) Kimchi Fried Rice
- 160g (5.oz) canned black beans, drained
- ½ avocado, peeled, pitted and sliced into 1cm (1/2 in) thick pieces
- ½ beefsteak tomato, finely chopped
- 80g (3oz) baby spinach
- 4 tbsp soured cream (choose vegan soured cream for fully plant-based burrito)
Method
- Place the tofu on a large plate with a few pieces of kitchen paper and place another plate on top. Leave to stand for 8–10 minutes to press and drain the water out. Cut the tofu into 2 x 2cm cubes and place into a food-safe plastic bag.
- In a small bowl, whisk together the soy sauce, mirin, gochugaru, sesame oil, garlic, ginger and spring onion. Tip the mixture into the bag with the tofu and allow to marinate in the fridge for about 30 minutes.
- While marinating, make the kimchi fried rice. Cook the rice according to the packet instructions or in a rice cooker. Once done, spread out evenly on a sheet tray to dry and leave to one side.
- In a non-stick pan set over medium–high heat, drizzle in a little vegetable oil and tip in the onion, carrot, mushrooms and courgette. Cook for 2–3 minutes, until softened, then add the rice and cook for a further 2 minutes, tossing until well incorporated. Add the chopped kimchi and perilla leaves and cook for a further 2–3 minutes, mixing it well into the rice. Season with sea salt, to taste. Cover and keep warm while you cook the tofu.
- Place a non-stick frying pan over a medium–low heat and drizzle lightly with vegetable oil to coat the bottom of the pan. Pour in the tofu and marinating liquid and sauté for about 4–5 minutes, turning often, until warmed through and the tofu is slightly crispy. Remove from the heat and keep warm.
- Lay the tortillas out on a flat surface. Divide the kimchi rice between them, then place the tofu on top. Spoon over some black beans, add a few slices of avocado, and top with tomato and baby spinach. Roll the burrito closed and drizzle with soured cream.
