Dubu Kimchi 

Serving Size empty

Prep Time empty mins

Cook Time empty mins

Difficulty Easy

Ingredients

Inspired by My Korean Kitchen 

  • 1 package firm tofu (7 ounces) 
  • 2 cup kimchi use at least 2 to 3 weeks old Kimchi, thinly sliced, , also add any juice that comes out of kimchi 
  • 10 g green onion , finely chopped 
  • 1 tsp raw sugar 
  • 1 Tbsp sesame oil 
  • 1 tsp toasted sesame seeds 
  • Some cooking oil , I used rice bran oil 
  • Some water to boil tofu 

Preparation

  1. In a well heated skillet/wok, add some cooking oil. Add the kimchi and sugar and stir them well until the kimchi is fully cooked and tender (3 to 5 mins). Add the sesame oil, sesame seeds, and green onion and stir quickly. Remove from the heat.
  2. (Ideally, this step should start at the same time as step 1). Boil some water in a pot (enough to cover the tofu) and once the water is rolling boiling, add the tofu and cook it for 2 to 3 mins. Drain the water and thinly slice the tofu ( about 5 cm x 5 cm /2 inch x 2 inch). Watch out for hot steam or hot tofu while slicing. Tip: If you have a clean linen cloth (e.g. cheese cloth), wrap up the tofu with it before boiling. Then it’s easy to take it out while keeping the tofu shape in place.
  3. Serve the tofu and stir fried kimchi with pork on a large plate. Enjoy while still warm.

Share this Recipe