Kimchi-Pickled Zucchini and Tomatoes

Steps

1. 1

   Place the thinly sliced zucchini in a medium bowl. Add ½ teaspoon of the salt, toss thoroughly to coat, and let stand for 10 minutes to draw out excess liquid and bitterness.

   Start 10-minute timer
2. 2

   Meanwhile, halve the cherry tomatoes and place them in a large bowl.

3. 3

   Roughly chop the kimchi and add it to the tomatoes along with the kimchi brine, or rice vinegar, and the remaining ½ teaspoon salt. Toss to combine.

4. 4

   Working with fistfuls of zucchini, squeeze out as much liquid as possible.

5. 5

   Add the squeezed zucchini to the kimchi and tomatoes, then toss to combine. Leave the mixture to pickle for at least 10 minutes.

   Start 10-minute timer
6. 6

   Carefully drain the liquid from the tofu and gently tip the blocks onto a large kitchen towel. Try to keep each block in one piece, but do not worry if it falls apart.

7. 7

   Fold the towel over the tofu and dab it to remove as much liquid as possible.

8. 8

   Transfer the tofu blocks to a large plate. Slide a knife through the soft tofu to cut it into 1-inch cubes.

9. 9

   Spoon the tomato, zucchini, and kimchi mixture over the tofu until the tofu is completely covered.

10. 10

    Drizzle the sesame oil and soy sauce or tamari over the top, then finish with the sliced scallions. Serve immediately.