Teresa's Recipes
Tofu Kimchi
Tofu Kimchi is a vibrant and tantalizing Korean dish that beautifully marries the rich umami flavors of fermented kimchi with the delicate texture of golden-brown firm tofu. This dish is a staple in Korean cuisine and has been enjoyed for generations as a comfort food that warms the soul. With the nutty aroma of sesame oil and the satisfying crunch of toasted sesame seeds, Tofu Kimchi is not only a feast for the taste buds but also a wholesome choice for those seeking nutritious, plant-based meals. Enjoy it as a main dish or as a side to complement your favorite Korean barbecue!
Ingredients
- 14 ounces, drained and pressed Firm tofu
- 1 cup, chopped Kimchi
- 3 cloves, minced Garlic
- 1 medium, diced Onion
- 2 tablespoons Soy sauce
- 2 tablespoons, divided Sesame oil
- 1 tablespoon, toasted Sesame seeds
- 2, chopped Green onions
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Calories: 240
- Fat: 14g
- Carbs: 16g
- Protein: 12g
- Sodium: 700mg
- Sugar: 2g
Instructions
- Begin by draining the firm tofu and pressing it between paper towels to remove excess moisture. Cut the tofu into bite-sized cubes.
- Heat a non-stick pan over medium heat. Add 1 tablespoon of sesame oil and the tofu cubes. Cook until they are golden brown on all sides, about 8-10 minutes. Remove the tofu from the pan and set aside.
- In the same pan, add a splash of sesame oil if needed, then add the diced onion and minced garlic. Sauté until the onion becomes translucent and the garlic is fragrant, about 3-4 minutes.
- Stir in the chopped kimchi and cook for an additional 3-4 minutes until heated through and the flavors meld together.
- Pour in the soy sauce and the remaining tablespoon of sesame oil, stirring to combine well.
- Return the golden-brown tofu to the pan, gently folding it into the kimchi mixture to coat the tofu evenly with the flavors.
- Serve hot, garnished with toasted sesame seeds and chopped green onions for an extra crunch.
Tips
- For an extra kick of heat, consider adding gochujang (Korean chili paste) to the kimchi mixture.
- If you prefer a spicy version, you can use spicy kimchi or add sliced fresh chilies.
- This dish pairs wonderfully with steamed rice or as a filling in lettuce wraps.