About the Recipe
Spicy Stir-Fried Kimchi with Tofu is a simple yet flavorful dish that embodies the heart of Korean home cooking. The tender tofu is gently simmered, absorbing a mild, savory flavor, while the stir-fried kimchi is packed with bold, tangy, and umami-rich notes. Together, they create a perfect balance of textures and tastes that complement each other beautifully.
This recipe is versatile and quick, making it ideal for busy weeknights or when you’re craving a comforting meal. The dish can be served as a side or enjoyed as a light main course, especially when paired with a warm bowl of steamed rice. Whether you're a fan of Korean food or new to its flavors, this recipe offers an easy way to enjoy the unique, bold tastes of fermented kimchi and the delicate smoothness of tofu.
Ingredients
Tofu
1 Block of Firm Tofu (about 17.6 oz / 500g)
1 T Coarse Sea Salt
Water (enough to cover the tofu)
Stir-Fried Kimchi
1/4 head of Napa Cabbage Kimchi (cut into bite-sized pieces)
4 T Perilla Oil (or sesame oil as a substitute)
1 T Sugar
1 T Soy Sauce
1 T Fish Sauce (or soy sauce)
2 T Vinegar (optional for fresh kimchi)
Toasted Sesame seeds (for garnish)
Preparation
Prepare the Tofu:
Step 1
In a large pot, add 1 block of tofu, 1 tablespoon of coarse salt, and enough water to cover the tofu.
Step 2
Cover the pot with a lid and bring it to a boil over high heat.
Tip: Make sure the tofu is fully submerged in water for even cooking.
Step 3
Once the water begins to boil, reduce the heat to low and let the tofu simmer.
Note: Keep the tofu simmering until the stir-fried kimchi is ready for optimal texture.
Make the Stir-Fried Kimchi:
Step 1
Cut the Napa cabbage kimchi into bite-sized pieces. For the best texture, cut the leaves into larger chunks and the stems into smaller pieces.
Step 2
In a pan, combine the kimchi, perilla oil (4 tablespoons), sugar (1 tablespoon), soy sauce (1 tablespoon), and fish sauce (1 tablespoon). Stir-fry over high heat for 1-2 minutes, allowing the liquid to evaporate.
Step 3
Once the kimchi liquid has reduced, cover the pan with a lid and simmer over low heat for 5 minutes.
Remove the lid and continue stir-frying over medium heat. Add 2 tablespoons of vinegar (optional) and stir until the liquid has fully evaporated.
Tips:
If using aged, sour kimchi, skip the vinegar to avoid overpowering sourness.
Ensure the kimchi is well caramelized before finishing.