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.
Delicious! However this barely fed two people with rice and an another vegetable.
Super easy and delicious!
Do NOT use toasted sesame oil to cook with. It has an extremely strong flavor and smell. It’s meant to be used as a finishing oil. Beyond that, I find that adding a few tablespoons of red broad bean paste, kimchi (measured to personal preference, I use a whole jar), and finishing with chili crunch and serving on top of rice is a great way to proceed through this recipe. If your tofu breaks apart it’s completely okay, I don’t always manage to fry mine like in the picture but it tastes fantastic.
So good! Definitely only fed two people, though.
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