Korean🥚 Egg & tofu

Warm Silken Tofu with Crispy Pan-Fried Aged Kimchi

Name: Warm Silken Tofu with Crispy Pan-Fried Aged Kimchi
Cuisine: Korean
Ingredients: 1 soft tofu; 350 g aged kimchi; 1 tbsp vegetable oil; 3 tbsp sesame oil; 1 tbsp anchovy sauce; 1 tbsp granulated sugar; a pinch sesame seeds

Silken tofu drained overnight in the refrigerator becomes firmer and more delicate, paired with aged kimchi fried until crispy and fragrant. The kimchi is stir-fried in oil and seasonings until the edges turn golden-brown, developing a distinctive tangy and crunchy texture. Served warm, the soft tofu contrasts beautifully with the crispy aged kimchi for a deeply satisfying bite.

Adapted from a video by 집밥 korean home cooking

대박! 이거 맛이 미쳤어요! 가족들이 한달내내 이것만 찾고 난리납니다😃

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Ingredients

soft tofu1
aged kimchi350 g
vegetable oil1 tbsp
sesame oil3 tbsp
anchovy sauce1 tbsp
granulated sugar1 tbsp
sesame seedsa pinch

Steps

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1
The night before, cut the soft tofu into blocks and carefully place on a strainer. Refrigerate overnight to drain out the brine and firm up the tofu.
2
Rinse the aged kimchi thoroughly and squeeze out moisture. It should weigh approximately 350g.
3
Cut the aged kimchi into bite-sized pieces.
4
Heat a skillet with 1 tablespoon of vegetable oil and 3 tablespoons of sesame oil over medium heat.
5
Add the aged kimchi to the hot pan and stir-fry continuously until the moisture evaporates.
6
Once most of the moisture is gone, add 1 tablespoon of anchovy sauce and stir to combine.
7
When all moisture has evaporated and the aged kimchi is fluffy, add 1 tablespoon of granulated sugar and keep stirring.
8
Continue frying until the edges turn golden-brown and the kimchi becomes crispy. Sprinkle with sesame seeds and remove from heat.
9
Cut the drained tofu into desired pieces and arrange neatly on a plate.
10
Optionally, warm the tofu in the microwave for about 1 minute. Top with the crispy fried aged kimchi and serve.

Warm Silken Tofu with Crispy Pan-Fried Aged Kimchi

Ingredients

Steps

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