Spicy Tofu and Kimchi Scramble with Crispy Rice Cakes

1.Prepare the Crispy Rice Cakes: In a bowl, combine the cooled sticky rice, maida, and salt. Mix well until the mixture holds together. Press the rice mixture firmly into a small, shallow dish (about 1/2 inch thick) and chill for at least 15 minutes to firm up.

2.Cut the chilled rice block into small squares or triangles (about 1 inch each). Heat 2 tablespoons of oil in a non-stick skillet over medium-high heat. Fry the rice cakes in batches until golden brown and crispy on both sides, about 3-4 minutes per side. Remove and set aside on a paper towel-lined plate.

3.Prepare the Scramble Base: In the same skillet (wipe out excess oil if necessary), add a splash of fresh oil if needed. Sauté the diced onion over medium heat until softened, about 3 minutes.

4.Add the crumbled tofu and minced garlic to the skillet. Cook for 5-7 minutes, stirring occasionally, until the tofu starts to brown slightly and lose excess moisture.

5.Stir in the chopped kimchi, diced tomato, gochugaru (if using), and the reserved 1 tablespoon of kimchi juice. Cook for another 3 minutes until the tomatoes soften slightly.

6.In a separate bowl, whisk the eggs with the soy sauce/tamari and sesame oil. Season lightly with pepper (be mindful of the saltiness from the kimchi and soy sauce).

7.Pour the egg mixture over the tofu and kimchi. Let the eggs set slightly around the edges for about 30 seconds, then gently scramble until the eggs are cooked to your desired consistency. Stir in the optional sautéed enoki mushrooms during the last minute.

8.Taste and adjust seasoning with salt or pepper if necessary.

9.To serve, divide the crispy rice cakes onto plates. Spoon the Spicy Tofu and Kimchi Scramble alongside or over the rice cakes. Garnish generously with chopped fresh coriander and mint leaves.