Seared Tofu With Kimchi
Published Sept. 26, 2024
- 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
- 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
Nutritional analysis per serving (4 servings)
286 calories; 16 grams fat; 2 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 8 grams polyunsaturated fat; 20 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 20 grams protein; 340 milligrams sodium
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
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.
Never use cooking spray on a nonstick pan. Instead, use canola (or whatever oil you prefer) right out of the bottle. Why? All cooking sprays contain lecithin, which binds permanently to nonstick coatings when heated and kills the coating's nonstickiness. The instruction sheet that came with your pan probably contained this information.
This is quite good, especially given the minimal prep. A few notes: If you have my appetite this is 2 servings, not 4, and I still put a fried egg on top and served over brown rice. I salted and peppered the tofu while searing. My kimchi wasn't very salty so it was underseasoned the first time I made it. The second time I added 2tsp of fish sauce, which adds some complexity as well as salt. If you are vegetarian you could up the soy sauce if needed.
So good, but would definitely double the amount of kimchi!
All around great and so easy! I did make a few small changes though that I overall liked: (1) saw another comment that replaced the 1/2 c water with sake (which I didn't have) so I did dry white wine and really liked the tang and depth it added. (2) For a bit of green: seared some broccolini in sesame oil in a separate pan until lightly charred on both sides, then added on top to the mixture at the step where the 1/2 c, sugar, kimchi juice, and soy sauce was added. Yum!