Korean Stir-fried Aged Kimchi and Tofu
Quick answer
- Total time
- 26 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 9
About this dish
Mild, pan-browned tofu breaks up the sharp sourness of aged kimchi in every bite.
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The finishing oil is perilla rather than sesame, drizzled once the heat is off so its nutty aroma survives and smooths out the kimchi's fermented intensity.
Ingredients
Instructions
- 1
Drain 300 g firm tofu and cut it into bite-size pieces, then wrap them in paper towels for 5 minutes.
Press away surface moisture gently so the tofu splatters less and firms up before frying.
- 2
Shake off excess filling from 250 g aged kimchi and cut it into 3 cm pieces.
Slice 100 g onion and 60 g green onion separately so they can be added at the right moments without overcooking.
- 3
Add 1 tablespoon cooking oil to a pan and heat it over medium heat.
Arrange the tofu in one layer and pan-fry about 4 minutes, turning gently, until golden patches form, then transfer it to a plate.
- 4
In the same pan, add the onion and aged kimchi and stir-fry over medium heat for 2 minutes.
- 5
Add 1 tablespoon gochugaru and cook 1 minute more, stirring so the chile coats the kimchi without scorching.
- 6
Add 1 tablespoon soy sauce and 1 teaspoon sugar, then stir-fry for 2 minutes.
- 7
When the liquid reduces and the kimchi looks deeper in color, return the tofu and fold it in gently to avoid breakage.
- 8
Add the green onion and cook for 1 more minute to release its aroma.
- 9
Turn off the heat, drizzle in 1 tablespoon of perilla oil, and fold gently so the tofu does not break.
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