Spelt Tofu Bowl with Kimchi

Ingredients

• 200 g Spelt
• 300 g smoked tofu
• 2 Spring Onions
• 0.5 cucumber
• 1 red chicory
• 1 Carrot
• 1 purple carrot
• 4 tbsp fine peanut butter (20 g each)
• 2 tbsp Lime juice
• 4 tbsp soy sauce
• 2 tbsp tahini (15 g; sesame paste)
• 4 tbsp almond drink (almond milk)
• Salt
• 3 tsp harissa paste (Arabic spice paste)
• 3 tbsp olive oil
• 200 g kimchi (refrigerated shelf)
• 2 tsp chili strands

Instructions

1. 1.

   Rinse spelt in a sieve, pour over three times its volume of water and soak for 8 hours. Then cover and cook on medium heat for 25–30 minutes.

2. 2.

   Meanwhile, cube the smoked tofu. Clean and wash spring onions, cucumber, and chicory. Slice spring onions lengthwise into 4–5 cm pieces. Slice cucumber into rounds and separate chicory into individual leaves. Peel carrots, julienne lengthwise into thin slices and roll them up.

3. 3.

   For the sauce whisk peanut butter with lime juice, 2 tbsp soy sauce, tahini and almond drink. Season with salt and harissa.

4. 4.

   Sauté spring onions in a pan with 2 tbsp hot oil for 3–4 minutes over medium heat; remove. Heat remaining oil in the pan and fry tofu cubes over medium heat for 5 minutes. Season with 2 tbsp soy sauce.

5. 5.

   Drain spelt and arrange it together with vegetables, tofu and some kimchi in bowls. Drizzle a little sauce over the bowls and serve the rest with extra kimchi in small cups. Garnish the bowl with chili strands.