#MeatFreeMonday: Doubanjiang kai lan and tofu

OK, here's a quick one for meat free Monday! A savoury, spicy, and well-textured rice bowl.

1/2 bag kai lan, cut into approximately 3 pieces per stalk
1 level tablespoon doubanjiang (broad bean paste)
320g extra firm tofu, cubed
1 clove garlic, chopped
1/2 red onion, chopped
2 bird's eye chillies, sliced
75g rice (I used long grain+wild rice), cooked as per packet instructions
1 tbsp sesame oil
50ml water
Pepper
Black sesame seeds, for sprinkling on top of the rice bowl

 Crunchy, soft, hot and salty at the same time!

Crunchy, soft, hot and salty at the same time!

Whilst the rice is cooking, put a large wok on full whack, heating up the sesame oil. Chuck the garlic and onion into the wok and cook for 2 minutes. Then, add the kai lan in, gently folding it all together for a minute or so. Then, add the tofu and chillies. Again, fold, fold fold! Add the tablespoon of broad bean paste, and 50 ml of water. Mix it all together, making sure the veg and tofu are coated with the sauce well. Crack some black pepper on, and leave this to simmer for 8-10minutes. Plate up, finish with a good sprinkling of black sesame seeds, and enjoy piping hot!

Hungry for more,
The Academicook