Tuesday, March 25, 2008

Tofu Kimchi


Technically, this is made up of two separate dishes: ‘fried kimchi’ and ‘steamed tofu.’ Both are very tasty by themselves, but when they are served together they create wonderful gastromatic synergy - the sweet soury and spiceness of fried kimchi is perfectly balanced by plain soft and warm taste of tofu...

Tofu Kimchi makes a wonderful side dish for a rice meal, but more popular is served as an anju (a side dish consumed with alcohol) with soju (Korean rice liquor). If the first thing you thought of after looking at the picture of above is soju, you are a true Korean soju lover, people will say. ;)

For 2 servings:

kimchi (1/2 bunch)
tofu (1 block, medium firm)
vegetable oil (1 tbl)
sesame oil (1/2 tbl)
sesame seeds (1/4 tbl for garnish)
sugar (1 tsp, optional)

Steam a block of tofu or boil it in water for 10 to 15 minutes.

Chop the top off napa cabbage kimchi.

Glaze a pan with vegetable oil (1 tbl) and stir-fry kimchi.

Add sesame oil and little bit of sugar to kimchi.

When tofu is done cooking, move it onto a plate and cut into bite-size keeping the overall shape intact.

Place fried-kimchi around the tofu and sprinkle some sesame seeds on top.

Wrap tofu with a strip of fried kimchi to eat. :D


Anonymous said...

Stumbled upon your blog when I was looking for recipes for Kimchi Fried Rice! I'm loving your entries and its really interesting to read! Keep it going! (:


Migi said...

Hi spens,
Thanks for your kind and encouraging comment :) I hope my Kimchi Fried Rice entry was helpful for you. Per my cousin's request, I am planning to have an easier version of that recipe sometime soon, so be sure to come back. :D

MJKtron said...

Dear Migi,

You rule. Thanks for the recipes.

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