Tofu Kimchi

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Tofu Kimchi Recipe

This spicy and flavorful Korean-inspired tofu kimchi recipe is ideal for a quick and easy weeknight dinner. Marinated tofu and chopped Napa cabbage kimchi are baked until crispy and golden in the oven, then topped with sliced green onions and toasted sesame seeds. Enjoy with some steamed rice.

Ingredients

• Chop 2 cups Napa cabbage kimchi
• 1 tablespoon toasted sesame seeds
• 1 teaspoon of gochujang (Korean chili paste)
• 1 block firm tofu, drained and cut into cubes
• 2 thinly sliced green onions
• 1 teaspoon sugar
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil

Time Needed

• Prep Time: 35 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour, 5 minutes

Instructions

• Combine the chopped kimchi, sesame oil, soy sauce, gochujang, and sugar in a large mixing bowl.
• Stir in the tofu cubes to coat with the kimchi mixture.
• Marinate for at least 30 minutes, or up to overnight, in the refrigerator.
• Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius).
• Place the marinated tofu and kimchi on a baking sheet in a single layer.
• Bake for 25-30 minutes, or until the tofu and kimchi are golden.
• Garnish with sliced green onions and toasted sesame seeds and serve hot.

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