Kimchi Tofu
A quick and savory Korean-inspired dish featuring pan-fried tofu cubes tossed with tangy kimchi and a sprinkle of chili flakes. Perfect as a side or light main.
- Total time
- 20 min
- Servings
- 2
- Calories
- 320
- Protein
- 18g
comfortingquickkoreanveganvegetariangluten-freedairy-freetofu
Ingredients
- 14 oz firm tofu
- 1 cup kimchi
- 1 tbsp gochugaru (Korean chili flakes)
- 2 tbsp vegetable oil
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 2 stalks green onion
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- 1
Press tofu for 10 minutes, then cut into 1-inch cubes.
- 2
Heat vegetable oil in a large skillet over medium-high heat.
- 3
Add tofu cubes and cook until golden on all sides, about 8 minutes.
- 4
Stir in kimchi, gochugaru, soy sauce, and sesame oil.
- 5
Cook for 3 minutes until heated through and well combined.
- 6
Season with salt and pepper, then garnish with sliced green onions.
Tools you’ll need
- large skillet
- tofu press or paper towels
- knife
- cutting board
- spatula
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