Easy tofu kimchi (Dubu kimchi)
Warm tofu beside quickly stir-fried kimchi: a simple Korean plate with only three essential ingredients and no meat.
AI-generated cooking illustrations. Follow the written quantities and instructions.
Ingredients
2 servings
Everyday kitchen measurements
For 2 servings. Use a small 180 ml paper cup, a level eating spoon (about 15 ml) and a small teaspoon (about 5 ml).
How to fill the cup and spoons
Use the same cup and spoons throughout. Their sizes vary, so these amounts are approximate. Spoon flour in loosely and level the top without pressing. Measure vegetables after chopping, without packing them down. The amounts in g/ml are the original reference quantities. For part of a pack, use the specified pack weight and divide the contents evenly.
King Arthur Baking-
Essential
Use firm tofu that can be sliced; soft silken tofu breaks apart in this plating method.
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Essential
Use ready-to-eat fermented kimchi. Taste first; very sour kimchi becomes milder after stir-frying.
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Substitute available
If Neutral cooking oil — 1 small teaspoon (5 ml) is unavailable
If neutral cooking oil is unavailable, use the same amount of canola or sunflower oil to fry the kimchi.
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Optional
Leave out if unavailable; it is only a garnish.
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Optional
Leave out if unavailable or avoiding sesame; sprinkle on only at the end.
Tap each ingredient as you prepare it. Check product labels for egg, soy, sesame, wheat, fish or shellfish where relevant.
Step-by-step cooking
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Step 1
Drain 1 block of firm tofu and slice it into 1 cm-thick pieces. Chop 1 paper cup of kimchi into bite-size pieces. Slice the spring onion if using.
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Step 2
Put the tofu slices in a saucepan and cover with water. Bring to a gentle simmer and warm for 2–3 minutes. Lift them out carefully and let them drain; do not boil hard or stir them, or the slices may break.
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Step 3
Heat 1 small teaspoon oil in a nonstick pan over medium heat. Add the chopped kimchi and stir-fry for 4–5 minutes until hot and slightly softened. If it sticks, add 1 eating spoon of water rather than more oil.
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Step 4
Arrange the warm drained tofu on one side of a plate and the cooked kimchi on the other. Add spring onion and sesame seeds only if using. Eat a little kimchi with each piece of tofu.
Finished dish
Makes 2 light servings in about 20 minutes. A paper cup means 180 ml. Kimchi may contain fish sauce or shrimp, so check its label if avoiding seafood or making a vegan meal. Tofu contains soy; some kimchi contains seafood. Refrigerate leftovers promptly and use within 3–4 days.