Seared Tofu With Kimchi
A simple, meatless weeknight recipe, this tofu and kimchi braise has deep flavors but comes together in just 30 minutes. The two main ingredients are tofu and kimchi. Equally delicious warm or at room temperature, this tofu braise makes a fun addition to meal prep. Serve it with rice, to soak up the delicious kimchi sauce, or tuck the tofu and kimchi into a sandwich. Store-bought kimchi vary in flavor and salt level and the more fermented kimchi will be softer, juicer, and a bit more sour. The recipe can take all levels of fermentation, but adjust seasoning as you see fit, sweetening with sugar or salting with extra soy sauce.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 1(14-ounce) block firm tofu, drained and cut crosswise into 8 equal slices
- 2tablespoons sesame oil
- 2scallions, root ends trimmed, cut into 2-inch pieces
- ⅔cup store-bought or homemade napa cabbage kimchi, coarsely chopped, plus 2 tablespoons kimchi juice
- 2tablespoons light soy sauce
- 1teaspoon sugar
- Cooked rice (optional), for serving
Instructions
Step 1
Pat tofu pieces dry between sheets of paper towel.Step 2
Heat the sesame oil in a large (12-inch) skillet over medium. When the oil is shimmering, add the tofu in a single layer and cook, undisturbed, until lightly golden on one side, about 4 minutes. Flip and cook another 3 to 4 minutes.Step 3
Add the scallions and kimchi to the same pan with the tofu and gently move the tofu pieces around to incorporate them into the kimchi mixture. Cook until the kimchi wilts a little, 1 to 2 minutes. Add the kimchi juice, soy sauce, sugar and 1/2 cup water.Step 4
Bring the mixture to a boil over medium-high heat, then adjust heat to medium and simmer until the tofu has absorbed some of the flavors but the mixture remains saucy, 5 to 6 minutes.Step 5
Serve with rice or on its own.