Spicy Tofu and Kimchi Stir-fry
Enjoy a Deliciously Spicy Tofu and Kimchi Stir-fry!
We’ve made a flavorful spicy tofu and kimchi stir-fry using well-fermented kimchi. The combination of soft tofu and crisp kimchi is exquisite, making it a perfect main dish or a delightful accompaniment to drinks.
Main Ingredients- 1 block (500g) firm tofu
- 2 handfuls (approx. 300g) well-fermented kimchi, chopped
- 1 green bell pepper
- 1/4 onion
- 1 Korean chili pepper (cheongyang pepper)
- 100g canned tuna, drained
Seasoning & Others- 1 Tbsp gochujang (Korean chili paste)
- 1 Tbsp sesame oil
- 1 Tbsp minced garlic
- 1/2 Tbsp cooking oil
- 1 Tbsp gochugaru (Korean chili flakes)
- 10 Tbsp kimchi juice
- Water, as needed (adjust to preference)
- 1 Tbsp gochujang (Korean chili paste)
- 1 Tbsp sesame oil
- 1 Tbsp minced garlic
- 1/2 Tbsp cooking oil
- 1 Tbsp gochugaru (Korean chili flakes)
- 10 Tbsp kimchi juice
- Water, as needed (adjust to preference)
Cooking Instructions
Step 1
First, wash and prepare all the ingredients for the tofu and kimchi stir-fry. Slice the vegetables into appropriate sizes and drain the tofu.
Step 2
Cut the tofu into bite-sized pieces, about 2-3 cm cubes. Draining the cut tofu on a sieve will help it hold its shape better during cooking.
Step 3
Thinly slice the onion. Remove the seeds from the green bell pepper and slice it into strips similar in size to the onion. Finely chop the Korean chili pepper to add a spicy kick.
Step 4
Spread the chopped well-fermented kimchi evenly on the bottom of the pan. Be careful not to let the kimchi stick to the pan.
Step 5
Add 1 Tbsp of gochujang and 1 Tbsp of sesame oil over the kimchi. Stir-fry over medium-high heat, stirring frequently to prevent burning, until the kimchi is fragrant and slightly tender. This helps bring out its tangy flavor.
Step 6
Push the stir-fried kimchi to one side of the pan. Add 1/2 Tbsp of cooking oil to the empty space and stir-fry the prepared vegetables (onion, green pepper, chili pepper) until they are crisp-tender. Avoid overcooking, as this can make the vegetables mushy.
Step 7
Spread the stir-fried vegetables evenly over the kimchi in the pan, creating a flat layer. This ensures the tofu will cook evenly.
Step 8
Arrange the cubed tofu attractively on top of the vegetables and kimchi. Sprinkle 1 Tbsp of gochugaru evenly over the tofu. Next, add the drained canned tuna and 10 Tbsp of kimchi juice. If the mixture seems too dry, add a little water to help everything cook through and meld together.
Step 9
While it’s simmering, ladle some of the cooking liquid over the tofu pieces. This helps the tofu absorb the flavors and makes the dish even more delicious. It also ensures the chili flakes and other seasonings are well distributed.
Step 10
Once the sauce has thickened slightly and all the ingredients are well combined, turn off the heat. Your delicious spicy tofu and kimchi stir-fry is ready! It tastes best served hot.
