BRUNCH WITHOUT BORDERS

These recipes from KARISHMA MEHTA (@BowledOverByKari on Instagram) will help you lay out a global table

- KARISHMA MEHTA

KOREAN BRAISED TOFU

Korean

300 g block extra firm silken tofu

1 tsp sesame oil

1/3 cup water

2 tbsp light soy sauce

2 tbsp minced spring onion

1½ tbsp gochujang

1½ tsp gochugaru

1 tsp minced garlic

Salt to taste

2 tsp toasted sesame seeds

Sliced spring onion, to garnish

SERVES: Two > PREP TIME: 20 minutes > COOKING TIME: 15 minutes

1. Cut the tofu into ¼-inch-thick rectangles.

2. Heat the sesame oil in a pan.

3. Add the tofu and cook for two to three minutes, until lightly browned. Turn the tofu pieces over and cook for another two to three minutes until both sides are golden brown.

4. Mix together the water, light soy sauce, minced spring onion, gochujang, gochugaru, garlic, and salt in a small bowl.

5. Add this to the pan with the tofu. Turn the heat down to low-medium. Simmer and drizzle the sauce over the tofu from time to time, until most of the liquid has been absorbed.

6. Remove the tofu to a plate, sprinkle with the toasted sesame seeds and sliced spring onion, and serve hot.

NOTE: GOCHUJANG (RED CHILLI PASTE), A SAVOURY, SWEET, AND SPICY FERMENTED CONDIMENT, AND GOCHUGARU, A TRADITIONAL RED CHILLI POWDER, ARE QUINTESSENTIAL CONDIMENTS IN KOREAN COOKING.

MISO RAMEN

Japanese

1 tbsp sesame oil

1 onion, finely diced

1 tbsp minced garlic

1 tsp minced ginger

1 tbsp light soy sauce

6 cups Asian stock

2 tbsp miso paste

1 tsp Sriracha or chilli sauce

4 baby bok choy, halved

1 block extra firm tofu, cut into small cubes

1 cup broccoli, cut into pieces