A simple dish but nevertheless quite delicious. Here I have used my Homemade Napa Cabbage Kimchi. The kimchi is chopped into 1-inch pieces which is sauteed with some thin slices of soft pork fillet, chopped garlic and is seasoned with soy sauce, sugar, sesame oil and sesame seeds. Firm white tofu is simmered in boiling water for just a few minutes until cooked, then drain, and sliced to rectangles or cubes. Place the sauteed kimchi in the centre of the serving plate and place the sliced tofu all around.
Really easy and simple, we enjoyed it with rice, along with other dishes.
Tofu with Sauteed Kimchi (Dubu Kimchi)
(Seoul Food Korean Cookbook by Naomi Imatome-Yun)
2 teaspoons vegetable oil
1/2 cup thinly sliced pork (or bacon), cut into1-inch pieces
3 garlic cloves, minced
1 cup Napa Cabbage Kimchi, roughly chopped into 1-inch pieces
2 teaspoons sugar
1 teaspoon soy sauce
1 teaspoon sesame seeds
1 teaspoon toasted sesame oil
1 block (12 to 14-ounce package) firm tofu
- Coat a large skillet or wok with the vegetable oil and heat over medium-high heat. Add the pork and saute until almost cooked through, about 5 minutes. Drain off excess oil if necessary.
- Add the garlic and saute for about 2 minutes, stirring constantly. Add the kimchi and saute for about 5 minutes, or until it becomes a darker reddish brown. Add the sugar, soy sauce, sesame seeds, and sesame oil to the pan and cook, stirring, for about 1 minutes. Remove from heat.
- Meanwhile, bring a pot of water to a gentle boil. Add the whole tofu block and boil for 3 minutes. Drain the tofu well and pat it dry with a paper towel.
- Gently cut the tofu into rectangles or squares.
- To serve, arrange the tofu on a serving platter and top with the sauteed kimchi. Alternatively, you can place the sauteed kimchi in the center of serving plate and arrange the tofu around it.
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