Quick & Delicious Tofu Kimchi Stir-fry with Dried Soybean Sprouts Powder
Quick & Delicious Tofu Kimchi Stir-fry with Dried Soybean Sprouts Powder
Healthy Tofu Kimchi Stir-fry Enhanced with Homemade Dried Soybean Sprouts Powder
Here’s a fantastic recipe for Tofu Kimchi Stir-fry, perfect for using up leftover kimchi! We’re adding plenty of tofu and well-fermented kimchi to create a dish that’s both savory and satisfying. The secret ingredient? Homemade dried soybean sprouts powder! This simple addition adds a depth of flavor and a clean, umami-rich taste, eliminating the need for extra broths or seasonings. The tender tofu and crunchy kimchi create a delightful texture contrast, making this dish a perfect side for rice or a flavorful appetizer.
Main Ingredients- Soybean sprouts 600g (use fresh ones for best results)
- Tofu 160g (about 1/2 block)
- Green onion 1 stalk
- Whole garlic cloves 5
- Kimchi 1/8 head (well-fermented is recommended)
- Onion 1/2
- Cheongyang chili pepper 1 (adjust to your spice preference)
- Red chili pepper 1 (for color and garnish)
Seasonings & Others- Cooking oil 1 Tbsp
- Sesame seeds (toasted) 1 Tbsp
- Perilla oil 1 Tbsp (or sesame oil)
- Dried soybean sprouts powder 1 tsp (homemade)
- Gochugaru (Korean chili flakes) 1 Tbsp (adjust to your preference)
- Sesame oil 1 Tbsp
- Black pepper a pinch
- Cooking oil 1 Tbsp
- Sesame seeds (toasted) 1 Tbsp
- Perilla oil 1 Tbsp (or sesame oil)
- Dried soybean sprouts powder 1 tsp (homemade)
- Gochugaru (Korean chili flakes) 1 Tbsp (adjust to your preference)
- Sesame oil 1 Tbsp
- Black pepper a pinch
Cooking Instructions
Step 1
First, let’s make the star ingredient: homemade dried soybean sprouts powder! Have you ever bought soybean sprouts and forgotten about them? Now’s your chance to use them up! Making this powder is surprisingly easy.
Step 2
Wash the soybean sprouts thoroughly and dry them until they are completely crisp, either by air-drying in the sun or using a food dehydrator. Once thoroughly dried, place them in a blender or grinder and process until a fine powder forms. This powder captures the rich, savory essence and nutrients of the soybean sprouts.
Step 3
Thanks to the blender, the soybean sprouts have been ground into a very fine and smooth powder. It’s now a lump-free, delicate powder.
Step 4
As you can see, making soybean sprouts powder is incredibly simple. It’s a process that anyone can easily follow without any fuss.
Step 5
Using #greenSoybeanSprouts results in an even more vibrant color and richer flavor, making your dish visually appealing and even more delicious. It will truly elevate the look and taste of your cooking.
Step 6
Now, let’s begin cooking the Tofu Kimchi Stir-fry itself. Prepare your kimchi, the soft tofu, and the Cheongyang chili peppers for a nice kick of heat. This combination will bring out the best in the stir-fry.
Step 7
Heat 1 Tbsp of cooking oil and 1 Tbsp of perilla oil (or sesame oil) in a pan. Add thinly sliced garlic and chopped green onions, and sauté to create an aromatic green onion oil. Using perilla oil adds a wonderful nutty depth of flavor.
Step 8
Once the oil is slightly warm, add the chopped green onions and garlic. Cook over medium-low heat, stirring gently, allowing the fragrance of the green onions to infuse the oil. Be careful not to burn them.
Step 9
When the green onion oil becomes fragrant, add the chopped kimchi and stir-fry it together. Cook until the kimchi softens slightly and releases its savory juices.
Step 10
Once the kimchi is sautéed, add the sliced onion and cook until it becomes translucent. Next, add 1 Tbsp of gochugaru for a vibrant red color and spicy kick, and minced garlic (or sliced garlic) to enhance the flavor profile.
Step 11
Now, add the 1 tsp of homemade dried soybean sprouts powder you prepared earlier and quickly stir-fry it with all the ingredients. Toss everything together swiftly so the powder blends well with the other seasonings. The soybean sprouts powder will contribute to a cleaner, more refreshing taste.
Step 12
Avoid overcooking the kimchi, as it can become tough. It’s best to stir-fry it until it’s still slightly crisp. You can adjust the cooking time based on your preference. Finally, add the tofu and gently mix it in, being careful not to break the pieces, and let it simmer briefly. Add the Cheongyang chili peppers at this stage for extra heat.
Step 13
Just before turning off the heat, stir in 1 Tbsp of toasted sesame seeds and 1 Tbsp of sesame oil. Add the sliced red chili pepper for a pop of color. This completes your delicious Tofu Kimchi Stir-fry!
Step 14
Transfer the finished Tofu Kimchi Stir-fry to a serving plate, presenting it attractively. Sprinkle with extra toasted sesame seeds on top for a final touch of visual appeal.
Step 15
Because of the addition of dried soybean sprouts powder, this dish has a remarkably clean and light flavor compared to a typical stir-fry. The natural savory and refreshing notes from the sprouts add a wonderful depth. This irresistible dish is sure to make you want another bowl of rice, so give it a try!
