Many Koreans seem to relate Tofu Kimchi with Soju a lot, which implies that it is popular as a drinking snack. But I made this meal as a side dish to have with some rice. At a restaurant they add some pork as well, but I didn’t have any available in the fridge. I will show you the tofu Kimchi with some meat some other time. However it still tasted really nice without any meat.
Ingredients for 2 people
(No prep required. Cooking time – 7 minutes)
- Tofu 210 g
- Sliced Kimchi – 1/2 cup (It doesn’t quite work well with freshly made Kimchi. Recommend to use at least 2-3 weeks old Kimchi)
- Sugar (I used dark brown sugar) – 1tsp
- Sesame oil – 1 tsp
- Parched sesame – 1 tsp
- Olive oil – 1 tbsp
- Pre heat the wok for about 10 seconds.
- Add the olive oil.
- Add the Kimchi and sugar, stir it well until it cooks.
4. Add the sesame oil and parched sesame. (Cooking the Kimchi is done here)
5. Boil the tofu in a pot for about 3 minutes.
6. Slice the tofu into medium size pieces.
7. Serve the tofu with the Kimchi.
How to eat : Put some Kimchi on top of the tofu, and eat them together (eating when the tofu is still warm is the best).
I think Tofu and Kimchi match each other well. Tofu is mild and Kimchi is spicy to some people. So the mild taste and spicy sour taste compromises well. Also some people don’t like tofu on its own because it has a unique tofu smell. However, in this meal, Kimchi that is seasoned with sesame oil overpowers the tofu smell. So it works really well together. Michael and I really liked both its smell and taste.