Tofu & stir-fried kimchi

Name: Tofu & stir-fried kimchi
Yield: Serves 3–4
Cuisine: Korean
Ingredients: 90 g/3½ oz cabbage kimchi; 5 ml/1 tsp sesame seeds; 5 ml/1 tsp sugar; 5 ml/1 tsp salt; 1 garlic clove, thinly sliced; 15 ml/1 tbsp vegetable oil; 5 ml/1 tsp sesame oil; 50 g/2 oz pork; 1 block firm tofu

Preparation info

Serves
3–4

Difficulty
Easy

Appears in

Taste of Korea

By Young Jin Song

Published 2011

About

The mild flavours of stir-fried cabbage kimchi are a perfect complement to the delicate taste of blanched tofu. The hint of sweetness and underlying spiciness in the kimchi contrasts with the smooth, creamy texture and soybean nuttiness of the tofu.

Ingredients

90 g/3½ oz cabbage kimchi
50 g/2

Asia
Korea
Side dish
Gluten-free

Method

Slice the kimchi into 2cm/¾in lengths, and roughly chop the pork into similar sized pieces.
Coat a pan or wok with the vegetable oil and stir-fry the pork and garlic until crisp and golden. Season with the salt.
Stir in the kimchi and quickly stir-fry over high heat until it has become a dark brown. Add the sugar, sesame seeds and sesame

Ingredients

Method

Photos