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Servings 4 people

Ingredients
  

Tofu

  • 300 g extra firm tofu
  • 3 cups water

Stir-fried Kimchi

  • 250 g aged kimchi
  • ½ onion
  • 1 green onion
  • 1 tbsp sugar
  • 1 tbsp gochugaru Korean red pepper flakes
  • 1 tsp minced garlic
  • 1 tbsp sesame oil
  • 2 tbsp vegetable oil for stir-frying

Instructions
 

Tofu

  • In a pot, bring 3 cups of water to a boil over medium-high heat.
  • Add the firm tofu and blanch it for 2 minutes. This step removes excess moisture from the tofu, giving it a firmer texture while keeping it silky inside.
  • Once blanched, remove the tofu and set it aside. Meanwhile, prepare the stir-fried kimchi while the water is coming to a boil.

Stir-fried Kimchi

  • Place the kimchi in a bowl and slice it into bite-sized pieces if it’s not already cut.
  • Thinly slice the onion and finely chop the green onion.
  • In the bowl with the kimchi, add sugar, gochugaru, minced garlic, sesame oil. Mix everything thoroughly, coating the kimchi evenly with the seasoning.
  • Heat a pot or pan over medium heat. Grease it with 1 tbsp vegetable oil. Add the seasoned kimchi and sliced onion to the pot.
  • Stir-fry for 5 minutes, stirring occasionally until the onions soften and the kimchi becomes fragrant.
  • Once the kimchi is nicely caramelized, add the chopped green onion and stir-fry for 1 more minute to enhance the aroma.

Plating & Serving

  • Slice the blanched tofu into thick rectangular slabs or bite-sized cubes, depending on your preference.
  • Arrange the tofu neatly on a serving plate. Spoon the stir-fried kimchi over or alongside the tofu.
  • Serve immediately and enjoy this savory, spicy dish with rice, Bossam, or deep-fried dishes.