Kimchi Tofu

Crispy and golden, yet delectably soft tofu holding up a spoonful of aromatic and spicy kimchi, it’s the perfect bite for a night in.

Sometimes at the beginning or end of the day, you scour the pantry and fridge just trying to figure out what to eat. There must be some treasure at the back of the fridge, right? On these particular days, I find making tofu + kimchi the perfect dish for a lazy or worn out soul.

Nowadays, fermented foods are taking the world by storm. New food fads, diets, or just plain ol’ adventurous eater will encounter sauerkraut, kimchi, or natto. There are many health benefits that come with eating these types of foods, but I won’t get into that. I’ll leave it up to you and this informative book to aid you into further learning.

Back to the main star for tonight, pan fried tofu with stir fried (or refrigerated) kimchi is the perfect combination in any season, meal, and event. This dish can be easily made at any time of the day and provides satisfaction all the way!

Essentially what happens in this dish is lightly pan frying the tofu slices until they’re crispy on the outside then tossing the kimchi in the pan afterwards to soften and enhance the flavors of the cabbage. And that’s it! A quick and simple side dish to accompany your lunch or dinner, or maybe a simple plate for a quiet afternoon.

(2 servings; Time-20 minutes)

You’ll need:

• 1 package of firm tofu
• 1 cup of kimchi
• salt
• oil
• sesame seeds (optional)
• sesame oil (optional)

1. Drain the package of tofu and cut the tofu into slices (8-12 slices, depending on the package).
2. Pat dry on a plate and sprinkle salt on both sides. Leave for 5 minutes.
3. Drain the tofu again, being cautious not to break the tofu!
4. Heat up a pan and add 3 tablespoons of oil.
5. Add tofu slices into the pan, making sure the tofu slices are coated with oil on the bottom.
6. The tofu will start to turn color on the bottom, signaling that it is browning up to a wonderful crisp, about 3-4 minutes. Flip over when golden.
7. Cook on the other side.
8. After the tofu is done, arrange on a plate and let it rest.
9. Add 1 tablespoon of sesame oil and 1 table spoon of neutral oil into the pan.
10. Add in the kimchi, fry up until fragrant and translucent.
11. When you see the kimchi is softened, arrange onto the same plate as the tofu. Sprinkle on some sesame seeds.
12. Eat!

The variations on this is that you can also add in other vegetables with the kimchi to make it a more robust and filling dish. Kimchi can also be eaten straight from the jar or box, so you can fry up the tofu and add on fresh kimchi if you are in a hurry.

This is a good vegetarian option for those who are looking for a Meatless Monday, or want to slowly adopt a vegetarian lifestyle, without leaving out the spices or taste. If tofu is the foundation of this dish, then kimchi is the main topper for this, but you need both for it to work out. Many people have a nice bowl of steaming rice on the side and maybe a few pieces of roasted seaweed for a complete meal. Whatever way you decide to mix and match, I’m sure it’ll come out wonderfully!

Hope this post was helpful and please leave any questions/comments below~