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1
Combine garlic, soy sauce, Sriracha, 1/3 cup cilantro, lime juice and zest in a food processor or blender.
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2
Blend until smooth.
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3
In a baking dish or storage container, add tofu and cover with marinade.
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4
Cover with plastic wrap and refrigerate for at least 2 hours.
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5
(Due to poor planning, we marinated the tofu for close to 48 hours.
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6
It was still awesome.)
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7
Prepare the rice.
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8
Our ratio was two cups of rice to three cups of water, with a dash of kosher salt.
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9
Cook according to directions on the rice package, but it should take no more than 20 minutes to steam.
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10
Set aside and keep warm.
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11
With a slotted spoon, remove tofu from the baking dish and transfer to a bowl.
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12
You dont want to drain the marinade completely from the tofu.
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13
Coat well with cornstarch.
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14
In a wok or frying pan, heat oil to 350 degrees F. Fry tofu in batches, 2 minutes each side should do the trick, making sure pieces are golden brown.
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15
Set on a plate with paper towels to drain excess oil and keep warm while frying remaining tofu.
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16
To assemble the bowl, place some rice in the bottom of the bowl.
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17
Nestle poached or fried egg in the rice (optional).
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18
Add a few pieces of tofu.
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19
Add kimchi, remaining cilantro, Thai basil, peanuts, and Sriracha to taste.
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20
Dig in.
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21
Did I mention to drink this with beer?
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22
Because you should.
