Quick Tofu Kimchi Lunch
Korean quick lunch bowl with stir-fried aged kimchi over warm pan-fried firm tofu slabs and rice, finished with sesame oil, scallion, and toasted seaweed strips.
Korean
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat 400g firm tofu slabs dry, season both sides with salt and black pepper. Chop 300g aged kimchi. Finely grate 4 garlic cloves. Thinly slice 2 scallions. Cut 2 sheets roasted seaweed into thin strips. Measure gochugaru, soy sauce, brown sugar, and sesame oil.
Sear
Heat 30ml neutral oil in a wide skillet over medium-high. Pan-fry tofu slabs in two batches, 3 minutes per side until deep golden and crisp at edges. Lift onto a plate, cover to keep warm.
Saute
Add 1 tbsp sesame oil to residual oil over medium-high. Stir in chopped kimchi and grated garlic, stir-fry 2 to 3 minutes until softened and deep red. Stir in gochugaru, soy sauce, and brown sugar; fry 30 seconds until bloomed.
Build
Pour in 60ml kimchi juice, toss 60 to 90 seconds until glossy and sauce reduces slightly. Taste and adjust seasoning if needed.
Plate
Divide warm rice between two wide bowls, lay tofu slabs alongside in each bowl, spoon stir-fried kimchi over top. Drizzle remaining sesame oil, scatter scallion, sesame seeds, and seaweed strips. Serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.