Ingredient Substitution Guide

1. Step 1

   Place the zucchini into a medium bowl and add ½ teaspoon of salt. Toss to coat and let sit for 10 minutes.

2. Step 2

   Meanwhile, halve the cherry tomatoes and place them in a large bowl. Roughly chop the kimchi and add to the tomatoes along with kimchi brine and ½ teaspoon of salt. Toss to combine.

3. Step 3

   Taking fistfuls of zucchini, squeeze out as much liquid as possible. Add the zucchini to the kimchi and tomatoes and toss to combine. Leave to pickle for at least 10 minutes. The pickled zucchini can be prepared up to 24 hours ahead and stored, covered, in the fridge.

4. Step 4

   Carefully drain the liquid from the tofu, and gently tip the blocks onto a large kitchen towel. (Try to keep the block in one piece, but don’t worry if it falls apart). Fold the kitchen towel over and dab the tofu to remove as much liquid as possible. Transfer the blocks to a large plate and slide a knife through the soft tofu to cut into 1-inch cubes. Spoon the tomato, zucchini and kimchi mixture over the top until the tofu is completely covered.

5. Step 5

   Drizzle with sesame oil and soy sauce and top with scallions. Serve immediately.

Tip

• If you’d it spicier, replace the sesame oil with chile oil or chile crisp.