Via: Karen Thomas
Heat the coconut oil in a large saucepan. Add the red onion, season lightly, cover and let it soften for 5 minutes.
Meanwhile, peel and cut the carrots into 1cm slices on the diagonal, chop the courgette into 1cm-thick half-moons and roughly chop the pepper. Add them all to the pan, season, then fry for 3 minutes or until the veg just begins to soften.
Whisk together the cooking paste ingredients and add to the pan. Stir to coat and cover with 500ml water before adding the kimchi. Bring to the boil, reduce to a simmer and cook uncovered for 20-25 minutes.
Meanwhile, rinse your rice thoroughly and transfer to a saucepan. Add 500ml boiling water, return to the boil and stir, then reduce to a slow simmer. Cover and cook for 15 minutes or until the water has been absorbed. Set aside and allow it to steam until needed.
Add the tofu to the stew and heat through for a further 5 minutes. Serve in bowls with the rice, apple matchsticks, coriander and spring onion.