Korean Stir-Fried Kimchi with Tofu
For 2-3 Persons Preparation Time ca. 20 Minuten
- 1 block of firm tofu (about 14 oz or 400g), cubed
- 1 1/2 cups of well-fermented kimchi, chopped
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- 1 tablespoon sesame oil
- 1 tablespoon vegetable oil
- 1 tablespoon gochugaru (Korean red pepper flakes, adjust to taste)
- 1 tablespoon soy sauce
- 1 teaspoon sugar (optional)
- 2 green onions, chopped
- Toasted sesame seeds for garnish (optional)
- Start by preparing the tofu. Gently press it between paper towels or kitchen towels to remove excess moisture. Then, cut it into bite-sized cubes.
- In a large skillet or pan, heat the vegetable oil over medium heat. Add the tofu cubes and stir-fry until they turn golden brown on all sides. This should take about 5-7 minutes. Remove the tofu from the pan and set it aside.
- In the same pan, add the sesame oil and chopped garlic. Sauté for about 30 seconds until fragrant.
- Add the minced ginger and gochugaru (Korean red pepper flakes). Stir-fry for another minute to infuse the oil with the flavors.
- Add the chopped kimchi to the pan. Continue to stir-fry for about 5-7 minutes until the kimchi becomes soft and slightly caramelized.
- Return the tofu to the pan and add soy sauce and sugar (if using). Stir everything together gently to combine. Cook for an additional 2-3 minutes, allowing the flavors to meld.
- Taste and adjust the seasoning. You can add more gochugaru for extra heat or soy sauce for more saltiness.
- Just before serving, sprinkle chopped green onions and toasted sesame seeds over the top for added freshness and flavor.
- Korean Stir-Fried Kimchi with Tofu is best served hot and can be enjoyed as a side dish or a main course when served with steamed rice.
- Enjoy your homemade Korean Stir-Fried Kimchi with Tofu!