Tofu Kimchi Pizza Really Recipes

TOFU KIMCHI PIZZA (REALLY)

Steps:

• Sift dry ingredients (flour through salt) and set aside.
• Mix water and yeast and set aside for 5 min to proof.
• When yeast starts to get bubbly, mix in oil and the dry ingredient.
• Knead for about 10 minutes. The dough will be sticky.
• Cover and let it rise 2 hours or until doubled.
• Meanwhile, cook bacon and drain.
• Saute kimchi 3-5 mintutes and mix with bacon.
• When the dough is ready, roll it out on lightly floured surface.
• Put the dough on a baking pan.
• Brush with olive oil and layer kimchi, cheese, green onion, and pepper.
• Preheat oven at 350 and let it rest for 30 minutes.
• Bake for 15-18 minutes.

KIMCHI PIZZA WITH BACON

Steps:

• Preheat the oven to 500 degrees F and place a rack on the bottom shelf.
• Place 2 cups of the kimchi and the pear into the bowl of a food processor. Blend to a chunky puree.
• Drain the liquid from the remaining kimchi into the food processor, and then chop into bite-size pieces.
• Cook the bacon in a large saute pan over medium heat until crispy and most of the fat has rendered, 12 to 15 minutes.
• While the bacon is cooking, roll out the pizza dough. Cut a piece of parchment paper to fit the back of an inverted baking sheet. Place the baking sheet in the oven on the bottom shelf. Lightly dust the parchment with flour. Divide the dough in half, and then stretch or roll 1 piece of dough into an 11-inch round directly on the parchment paper.
• Once the bacon is crispy, use a slotted spoon to transfer half of the bacon to a paper-towel-lined plate to drain. Add the kimchi puree to the remaining bacon in the pan. Stir to combine. Bring to a boil over medium-high heat, and then reduce to a simmer. Simmer, uncovered, until slightly thickened, stirring occasionally, about 5 minutes. Stir in 1 teaspoon of the sesame oil. Season with salt and pepper.
• To assemble 1 pizza, spread half of the kimchi sauce on the dough, leaving a 1/2-inch border. Sprinkle half of both cheeses over the kimchi sauce. Spread half of the chopped kimchi over the cheese. Brush the crust with half of the remaining sesame oil and sprinkle with half of the sesame seeds.
• Carefully lift the parchment onto the heated baking sheet. Cook until the crust is golden brown and the cheese is bubbly, 8 to 12 minutes. Remove from the oven. Allow to cool on the baking sheet for 5 minutes before serving. Sprinkle with half of the reserved bacon and garnish with some sliced scallions.
• Repeat with the remaining ingredients to make 1 more pizza.

CRISPY SKILLET RICE WITH GOCHUJANG, GROUND BEEF AND KIMCHI

Steps:

• Position an oven rack in the bottom of the oven and preheat to 500 degrees F.
• Cover the scallions with ice water and chill until ready to serve (the ice water will make them curl).
• Whisk together the gochujang, soy sauce, sesame oil and garlic in a small bowl until smooth. Mix 3 tablespoons of the gochujang mixture with the ground beef in a small bowl until combined.
• Toss 1 tablespoon of the gochujang mixture with the carrots, kimchi and shiitake in a medium bowl until completely coated.
• Pour the oil in a 10-inch cast-iron skillet and swirl to coat. Add the rice and press down to flatten and cover the entire surface of the skillet. Drizzle with 1 tablespoon of the gochujang mixture and spread it evenly over the rice, leaving about 1/2-inch of the edge exposed. Spread the carrot mixture evenly over the sauce and top with tablespoon-size portions of the beef mixture.
• Heat the skillet over high heat until the sides start to dry out and you see the oil sizzling around the sides, about 6 minutes. Transfer to the oven and bake until the meat starts to brown, about 8 minutes. Remove from the oven, crack the egg in the center and return to the oven to continue baking until the egg is set, 5 to 6 minutes more. Let cool for 10 minutes.
• Remove the scallions from the water, pat dry and sprinkle on top of the pizza. Top with the remaining gochujang sauce and some sesame seeds. Cut into slices to serve.

VEGGIE TOFU PIZZA

Steps:

• In medium bowl, stir tofu, mushrooms, vinegar, oil and Italian seasoning. Cover and refrigerate at least 30 minutes.
• Meanwhile, move oven rack to lowest position. Heat oven to 375°F. Spray 15x10x1-inch pan with cooking spray. Unroll dough in pan. Bake about 10 minutes or just until edges are light golden brown.
• Spread pizza sauce over crust. Drain marinade from tofu and mushrooms, discarding marinade. Top sauce with tofu, mushrooms, tomatoes, bell pepper, onion and basil.
• Bake 10 minutes; sprinkle cheese over pizza. Bake about 10 minutes longer or until cheese is melted and crust is deep golden brown.

KIMCHI, ENOKI, AND TOFU STIR-FRY

Steps:

• Heat oil in a large skillet over high heat. Add garlic and stir-fry until fragrant, 2 to 3 minutes. Stir in onion and salt and cook until soft and translucent, 3 to 4 minutes. Add kimchi and stir-fry until fragrant, 2 to 3 minutes. Add bamboo shoots and baby corn, stir well.
• Add just enough hot water to the skillet to cover the ingredients 1/2 way up. Cook until heated through, 1 to 2 minutes. Stir in dashi granules, vinegar, chile pepper, and salt. Add enoki mushrooms and tofu. Gently stir and cook until heated through, 1 to 2 minutes. Drizzle with sesame oil just before serving.

SPICY TOFU KIMCHI OVER RICE

Steps:

• Heat up the olive oil and sesame oil.
• After it is nice and hot at a high flame, throw in the red pepper flakes, ginger, garlic and scallions. Sauté them for two minutes.
• Toss in the tofu, sauté it for two minutes. Pour in the soy sauce and oyster sauce. Sauté for two more minutes.
• Toss in the pureed kimchi and water. Bring it to boil.
• Crack the egg open in the mixture and stir it inches When the egg is cooked, your food is done.
• Serve over rice.