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Tofu Kimchi Recipe

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Tofu and Kimchi Stew Recipe | Bon Appétit

If gochujang hasn’t made it to your pantry yet, this stew recipe would also work with virtually any miso.

Provided by: EasyRecipesCooking.com

Yield: 4 servings


1 tablespoon vegetable oil
6 scallions, white and pale-green parts chopped, dark-green parts reserved
4 garlic cloves, sliced
1 1-inch piece ginger, peeled, finely chopped
4 cups low-sodium chicken broth
3 tablespoons gochujang (Korean hot pepper paste)
3 tablespoons soy sauce
1 small daikon, peeled, sliced
½ cup kimchi
¼ block firm silken tofu


  • Heat oil in a large saucepan over high. Cook white and pale-green parts of scallions, garlic, and ginger, stirring often, until softened and fragrant, about 3 minutes. Add broth, then whisk in gochujang and soy sauce. Add daikon and gently simmer until daikon is tender, 15–20 minutes.
  • Add kimchi and tofu. Simmer until tofu is heated through. Carefully divide among bowls. Thinly slice reserved scallion tops and scatter over.

Baked Tofu with Kimchi Sauce Recipe | olivemagazine

A traditional Korean food, kimchi (spicy, fermented cabbage and vegetables) adds flavour and health kudos to this tofu dish

Provided by: EasyRecipesCooking.com

Categories: Dinner

Total time: 35 minutes

Yield: Serves 2


280g block firm tofu, cut into chunky pieces
2 tbsp sesame seeds, toasted
75g long-stemmed broccoli, halved horizontally
75g sugar snap peas
75g baby sweetcorn
100g jasmine rice
2 spring onions, thinly sliced
a handful coriander, leaves picked and stalks reserved
100g kimchi, drained
a thumb-sized piece ginger, chopped
2 cloves garlic, chopped
1 tbsp rice vinegar
1 tbsp soy sauce


  • Heat the oven to 200C/fan 180C/gas 6. Put all the kimchi sauce ingredients and the coriander stalks into a blender or food processor and whizz until completely smooth, then pour in 75ml of water and whizz briefly again. Pour into a small, deep baking dish and add the tofu pieces, tossing to coat. Chill for 30 minutes.
  • Put the sesame seeds onto a plate then lift the tofu out of the marinade and roll in the seeds. Put the broccoli, peas and corn into the baking dish, mix with the sauce then add the tofu on top. Bake for 20 minutes until golden and the vegetables have cooked.
  • Meanwhile, put the rice, 200ml water and a pinch of salt into a small pan and bring to a simmer. Put on a tight-fitting lid, turn the heat to low and cook gently for 10 minutes. Remove from the heat and leave to steam with the lid on for another 10 minutes, then fluff up with a fork. To serve, sprinkle over the spring onions and coriander leaves.

Nutrition Facts:

Calories 412 calories, FatContent 11.6 grams fat, SaturatedFatContent 1.7 grams saturated fat, CarbohydrateContent 55.3 grams carbohydrates, SugarContent 6.8 grams sugar, FiberContent 3.8 grams fiber, ProteinContent 20 grams protein, SodiumContent 1.4 milligram of sodium

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