Kimchi, whilst typically served on its own as a side dish, is besides a very versatile component to play with. It ’ s a key base ingredient for many traditional korean stews and soups, and I enjoy playing on its clear-cut blue & lemony relish to tweak up some stir-fry dishes. I particularly enjoy the combination of kimchi with bean curd, as per many traditional korean dishes. But alternatively of the classical stew and soup, I came up with this Crispy Tofu & Kimchi Stir-Fry smasher, which has proven to be a winner !
arguably, I would say this is like an adaptation of taiwanese stir-fry with korean flavours. The blue and lemony nature of this dish makes this an ideal smasher on the dinner table, whether it be to warm up over winter nights or to open up the palate during hot summer months. It ’ s most perfect to serve with a stadium of steaming bowl of Jasmine rice .
How to Make Crispy Tofu & Kimchi Stir Fry
Making Crispy Tofu
broadly speaking, tofu is categorised into satiny ( soft ), regular, and firm bean curd. For this recipe, I suggest using firm tofu ( or even extra firm ). The obvious rationality is that its firm texture makes it easier to cook without breaking apart. additionally, both soft and even bean curd release more water when cooking, which won ’ t be ideal if you ’ re trying to make crisp bean curd !
To make them golden and crisp, I coated them with a seasoned cornstarch mix before pan-fry them. The seasonings used to mix with the cornstarch include garlic powder, paprika, cumin powderize, salt, and black capsicum. I have cut them into cube here as per my personal preference, but you can slice them into rectangles excessively if you fancy .
Kimchi
If you don ’ triiodothyronine already know, kimchi is a staple of Korean cuisine, consisting of ferment boodle. It ’ randomness got a discrete blue and tangy spirit which you either love or dislike. typically, kimchi itself can be served as a side dish, or merely eaten together with rice. It is besides frequently used in many korean dishes in stews, soups, fry rice, etc .
You can get kimchi at most oriental supermarkets and sometimes at the oriental section at major supermarkets excessively due to its growing popularity. For example, I got mine a Sainsbury ’ s which actually prompted me to create this dish .
Gochujang, a korean crimson chili paste, is often used together with kimchi when creating traditional korean dishes. In hypothesis, it is suitable for this recipe, and possibly make this dish has a more “ korean ” flair. however, I didn ’ deoxythymidine monophosphate realize it ’ south rather unmanageable ( or impossible ) to find halal Gochujang in the UK .
Whilst there international relations and security network ’ triiodothyronine any demand substitute for Gochujang, I ’ ve enjoyed using Lee Kum Kee ’ s Chilli Garlic Sauce to provide that umami piquant allude to the dish in this exemplify .
*Disclaimer : This post contains affiliate links. If you make a purchase through the links, I may earn a little commission at no extra cost to you .
Crispy Tofu & Kimchi Stir-Fry Recipe
ET Food Voyage
A halal-friendly and easy Crispy Tofu & Kimchi Stir-Fry recipe – featuring a spicy & tangy flavour, perfect to pair with a steaming bowl of Jasmine rice.
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Prep Time
5
mins
Cook Time
20
mins
Course
Dinner, Lunch
Cuisine
Asian, Korean
Servings
4
servings
Calories
268
kcal
Ingredients
- 2 Shallots
Read more: Cucumber Kimchi (Oi Kimchi)
sliced
- 3 slices Turkey Rashers sliced
- 160 guanine Kimchi ( with juices ) roughly chopped
- 2 tbsp Garlic Chilli Sauce
- 2 bounce onion sliced
- 2 tbsp vegetable oil
For the Crispy Tofu:
- 280 gigabyte firm Tofu cube
- ½ cup cornstarch
- 1 tsp Garlic Powder
- 1 tsp Paprika
- 1 tsp Cumin Powder
- 1 tsp salt
- ½ tsp Black Pepper
Instructions
-
Mix together all the seasoning with the cornflour. Drench tofu cubes in the mixture until fully coated.
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Heat vegetable oil in a large pan over medium-high heat. Cook tofu cubes until crispy and golden, roughly 3 minutes on each side. Set aside.
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In the same pan, add more oil if needed. Cook turkey rashers for a few minutes until it starts to crisp up.
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Add in the sliced shallots. Cook for a few minutes until softened.
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Toss in the kimchi, together with its juices. Add the chilli garlic sauce, stir-fry for 5 minutes. Add a tablespoon of water if it gets too dry.
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Add in the crispy tofu cubes and spring onions. Toss to mix well. Serve immediately.
Notes
- Use firm tofu (or extra firm) for this recipe. Soft or medium tofu would break apart too easily for this occasion and releases too much water.
- Cornflour helps to form the crispy coating and the golden colour. Feel free to switch up the seasoning for your own taste.
- Turkey rashers have been used to replace the typical use of pork belly in Korean cuisine.
- Feel free to swap the Chilli Garlic Sauce with Korean Gochujang.
- This Crispy Tofu & Kimchi Stir-Fry is ideal to serve with Jasmine rice.
Keyword
Quick Recipes, Stir-Fry, Tofu
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