Tofu Kimchi Pizza Really Recipes

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.

Steps:

• Bring a medium saucepan of water to a boil. Stir in the rice and a big pinch of salt. Reduce the heat to maintain a simmer and cook, uncovered and stirring occasionally, until the rice is tender, 20 to 25 minutes. Drain well and return to the saucepan.
• Meanwhile, cut the tofu into 1- to 1 1/2-inch cubes. Press with paper towels to remove as much moisture as possible. Heat the vegetable oil in a large skillet over medium-high heat. Add the tofu pieces and season with salt. Cook, stirring occasionally, until the tofu is well browned on all sides, about 20 minutes.
• Stir together the kimchi brine, 1 teaspoon sesame oil, the hoisin sauce and brown sugar in a small bowl. Add to the skillet and cook, stirring, until the tofu is well coated and lightly caramelized, about 5 minutes.
• Combine the cucumber, bell pepper, radishes, scallions and remaining 1 tablespoon sesame oil in a large bowl; toss well. Season with 1/4 teaspoon salt.
• Divide the rice among shallow bowls. Top with the tofu, vegetables and kimchi.