Korean Tofu and Kimchi Stir-Fry
Quick answer
- Total time
- 25 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 6
About this dish
Once the seared tofu goes back into the pan, it is never stirred with a spatula; shaking the pan coats it in the red kimchi oil instead.
Read more
The riper the kimchi, the more its sourness fades as it cooks, leaving a deeper savory taste.
Ingredients
Instructions
- 1
Cut 300 g firm tofu into 1.5 cm thick pieces, then press and pat the surfaces dry.
If the tofu stays wet, it will steam instead of browning and the outside will not firm up.
- 2
Coat the pan lightly with oil and heat it over medium-high heat before adding the tofu.
Brown each side for about 2 minutes, until a thin golden crust forms, then move the tofu aside.
- 3
Add 100 g pork belly to the same pan and stir-fry over medium-high heat for about 2 minutes.
When the meat changes color and releases fat, scrape up the browned bits so they season the stir-fry.
- 4
Squeeze excess liquid from 200 g kimchi, chop it into bite-size pieces, and add it to the pan.
Stir-fry over medium-high heat for 3 to 4 minutes, until the color deepens and the edges soften.
- 5
Return the browned tofu to the pan and reduce the heat to medium.
Do not stir hard with a spatula; shake the pan and turn pieces gently for 2 minutes to coat them in kimchi oil.
- 6
Turn off the heat and drizzle in 1 teaspoon sesame oil so the residual heat releases its aroma.
Sprinkle 1 teaspoon sesame seeds, fold lightly without crushing the tofu, and serve while the surface is still glossy.
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