Radish Kimchi With Tofu
Labels: asian food, vegetables/salads
Tuesday, August 12, 2008
I'm in a kimchi phase at the moment so it's likely there will be more kimchi entries peppering this blog. These pickled vegetables are so versatile and yummy. And - short of sounding like an ad (wo)man - are bursting with all sorts of vitamins and nutrients, too.
There are all sorts of kimchi, the most common being the cabbage variety. However, if you're talking about crunch factor, nothing beats radish kimchi. The smaller ones can be served whole while the larger tubers sliced, diced or whatever takes your fancy. For this entry, I cut them into half inch cubes and arranged them over chilled silken tofu. It is then served with steamed rice or eaten alone as a side or appetizer.
Makkelijk en lekker!*
* Easy and delicious!
The Dutchess of Cookalot whipped this up at 9:52 pm
: August 18, 2008 12:10 pm
