Korean Tofu with Stir-fried Kimchi
Dubu-kimchi pairs thick slices of blanched tofu with aged kimchi stir-fried alongside pork shoulder and onion. The deep fermentation sourness of the aged kimchi concentrates as it cooks in oil with gochugaru, and a small amount of sugar bridges the gap between the sour and spicy notes. The tofu is blanched just briefly in salted water so it stays firm without crumbling, and placing it under the hot kimchi stir-fry lets the surface absorb the seasoning. A finish of sesame oil adds a nutty aroma, and sliced green onion on top provides a fresh contrast.
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Instructions
- 1
Blanch tofu in lightly salted water for 5 minutes and drain.
- 2
Stir-fry pork and onion in oil first.
- 3
Add kimchi, gochugaru, and sugar; cook for 5 more minutes.
- 4
Add green onion and finish with sesame oil.
- 5
Slice tofu on a plate and serve with the stir-fried kimchi topping.
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