Savory Braised Tofu and Kimchi: A True Rice Companion!
The Perfect Duo: A Simple and Delicious Recipe for Braised Tofu and Kimchi
The harmonious combination of mild tofu and tangy, savory kimchi! We present a magical braised tofu and kimchi dish that will have you finishing a bowl of rice in no time. It’s simple yet packed with deep flavor, making it easy for anyone to follow. Make it a delightful meal for special occasions or even an ordinary day.
Main Ingredients
- 1/2 block firm tofu (approx. 150g)
- 1 green bell pepper or chili pepper
- 1 handful of well-fermented napa cabbage kimchi (approx. 100g)
- 50ml water (approx. 1/4 cup)
Seasoning Sauce
- 4 Tbsp water (approx. 60ml)
- 1 Tbsp soy sauce (approx. 15ml)
- 1 Tbsp oligosaccharide or corn syrup (approx. 15ml)
- 1/2 Tbsp sesame oil (approx. 7ml)
- 1/2 Tbsp minced garlic (approx. 7g)
- Pinch of sesame seeds (approx. 1 tsp)
- 4 Tbsp water (approx. 60ml)
- 1 Tbsp soy sauce (approx. 15ml)
- 1 Tbsp oligosaccharide or corn syrup (approx. 15ml)
- 1/2 Tbsp sesame oil (approx. 7ml)
- 1/2 Tbsp minced garlic (approx. 7g)
- Pinch of sesame seeds (approx. 1 tsp)
Cooking Instructions
Step 1
First, thinly slice the green bell pepper into matchsticks for garnish. Cut the tofu into thick slices, about 1cm thick. Slicing them thickly will prevent them from breaking apart and ensure a better texture.
Step 2
Scrape out the excess filling from the kimchi and thinly slice it into strips about 1cm wide. Kimchi that is moderately fermented and has a good umami flavor will taste better than overly sour kimchi. You can collect or save the kimchi juice to use in the recipe.
Step 3
In a small bowl, combine all the seasoning sauce ingredients: 4 Tbsp water, 1 Tbsp soy sauce, 1 Tbsp oligosaccharide (or corn syrup), 1/2 Tbsp sesame oil, 1/2 Tbsp minced garlic, and a pinch of sesame seeds. Mix thoroughly to create a delicious sauce. Using freshly minced garlic will enhance the aroma.
Step 4
Heat about 1 Tbsp of cooking oil in a pan over medium heat. Place the sliced tofu in a single layer and pan-fry until golden brown on both sides. Frying until the surface is lightly browned will make it less likely to crumble and add a nutty flavor.
Step 5
Remove the pan-fried tofu and briefly place it on paper towels to absorb excess oil. Then, set it aside on a plate. In the same pan, add the sliced kimchi and 50ml of water. Simmer over low heat until the kimchi is softened and wilted. Adding a little water prevents the kimchi from burning and helps it cook down tenderly.
Step 6
Once the kimchi has softened and reduced, return the pan-fried tofu to the pan. Place the simmered kimchi on top of the tofu. Drizzle the prepared seasoning sauce evenly over the tofu and kimchi. Continue to simmer over medium-low heat for 2-3 minutes, basting the tofu and kimchi with the sauce as it cooks. This will create a flavorful braised tofu and kimchi dish. Garnish with the sliced green bell pepper at the end, if desired.
