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
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.
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.
Super tasty and easy. I did as others suggested and increased the kimchi. I added a little gochugaru to amp up the heat. Served with rice and thought it was perfect for 2 servings.
Love the simplicity-about the same level of effort as making boxed mac and cheese to give an idea but much tastier and infinitely healthier. Will add this to my weeknight regular rotation roster.
This was great! I reheated some the next morning and topped with a gently fried egg, the bit of butter was great