Seared Tofu With Kimchi
Published September 25, 2024
Bryan Gardner for The New York Times. Food Stylist: Barrett Washburne.
- Total Time
- 25 minutes
- Prep Time
- 5 minutes
- Cook Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 (14-ounce) block firm tofu, drained and cut crosswise into 8 equal slices
2 tablespoons sesame oil
2 scallions, root ends trimmed, cut into 2-inch pieces
⅔ cup store-bought or homemade napa cabbage kimchi, coarsely chopped, plus 2 tablespoons kimchi juice
2 tablespoons light soy sauce
1 teaspoon sugar
Cooked rice (optional), for serving
Nutritional analysis per serving (4 servings)
20 grams carbs; 286 calories; 5 grams monosaturated fat; 8 grams polyunsaturated fat; 2 grams saturated fat; 16 grams fat; 3 grams fiber; 373 milligrams sodium; 20 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- 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 ½ 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.
Private Notes
Comments
I have made a few times as is and it was good but then I discovered Eric Kim's caramelized kimchi and now I do that instead. I brown the tofu and remove from the pan then add butter and copious amounts of chopped kimchi and cook down till it's browned and sweet. Then I add the tofu back to the pan and then the soy and I use sake instead of water and finish with the green onion at the end. Serve with sesame quick pickled cukes, homemade chile crisp and whole wheat sesame sticks for crunch.
Not for high heat cooking since the smoke point of sesame oil is somewhat low, but this recipe calls for pan over medium heat, so probably ok? I also see that the recipe calls for sesame oil but it does not specify TOASTED sesame oil, which has that specific flavor that you find in Asian takeout. If the author really means the untoasted sesame oil which does not have the same nutty flavor, then I would just use avocado oil for much higher smoke point so that the tofu can be seared at least some.
I haven't made this yet, but after reading the comments, I think I'll add a little Chili Crisp with the (store-bought) kimchi for more spice and flavor. And yes, of course one should make one's own kimchi, but let's be honest, it ain't happening.
This was pleasant enough, but surprisingly lacking in flavour for a kimchi dish. The scallions disappeared and the kimchi had no zing -- too much sugar, maybe? Looking at the comments and the many changes people made, I have to wonder how it achieved a five-star rating.
In the future, I think I would add a green vegetable, such as green beans, on the side to complete the meal.
Super easy and very tasty! Didn't know what to make for a quick supper and found a jar of kimchi in the fridge and a block of tofu. Away we go! Great way to eat kimchi and tofu. Would not have thought of combining the two into this tasty dish. Thanks.