Tofu Kimchi is a perfect mini-meal for those who love kimchi or tofu. The dish is made of blanched tofu pieces that are served with sautéed kimchi.
Tofu Kimchi is a very popular type of anju – side dishes that pair well with alcohol. (In Korea, we like to munch as we drink). It’s also very popular among homecooks since it is delicious, simple and healthy. I hope many of you will try this tofu recipe at home.
I must note that this recipe is spicy – you can reduce the overall heat by using only a teaspoon of Korean red chili flakes. But don’t exclude it 100% as the chili flakes give a nice red color to the sauté. Also, it helps to eat this dish alongside a bowl of rice.
Tofu Kimchi – A Must-Try Tofu Dish
Yield 2 people
Kimchi Tofu is made of blanched tofu pieces that are served with sautéed kimchi. Absolutely delicious!
- Tofu - 1 block (350 grams)
- Kimchi - 1 cup
- Onion - 1/2 a whole
- Pork - 200 grams
- Minced garlic - 1 Tablespoon
- Cooking wine - 1 Tablespoon
- Soy sauce - 1 Tablespoon
- Sugar - 1 teaspoon
- Gochugaru (Korean red chili flakes) - 1 Tablespoon
- Spring onion - 2 Tablespoons
- Sesame oil - 1 Tablespoon
- Sesame seeds - 1/2 Tablespoon
- Black pepper - few shakes (optional)
- Bring water up to boil. Place tofu block in. Boil for 2 minutes. Take out with spatula and let it cool down.
- Split the block in half and then quarter into thin bite-sized pieces.
- Cut half an onion into thin slices. Then cut pork into thin slices. Cut Kimchi into bite-sized pieces. Cut spring onion stalks into small pieces.
- Turn frying pan on medium heat. Place oil into pan. Once it is hot, place minced garlic in and mix for 10 seconds.
- Then place in pork strips. Pour in cooking wine, soy sauce and black pepper over pork. Stir pork until the pink color has disappeared.
- Then place in Kimchi. Add sugar, Korean red chili flakes and onion slices next. Stir-fry all of it together until Kimchi has turned slightly translucent or until it develops a slight browning on the edges.
- Turn off the heat and add spring onions, sesame oil and seeds.
- Cook on a medium or medium-high heat - so it doesn't burn
- Use medium-firm to extra-firm tofu. Do not use the “silken” type or “super-firm” tofu as it will be too soft or hard.
- If you are vegetarian, skip the pork and use sliced mushrooms of your choice.
- See video below for more details