Seared Tofu With Kimchi 

Published Sept. 26, 2024

Seared Tofu With Kimchi 
Bryan Gardner for The New York Times. Food Stylist: Barrett Washburne.
Total Time
25 minutes
Prep Time
5 minutes
Cook Time
20 minutes
Rating
5(332)
Comments
Read comments

A simple, meatless weeknight recipe, this tofu and kimchi braise has deep flavors but comes together in just 30 minutes. The two main ingredients are tofu and kimchi. Equally delicious warm or at room temperature, this tofu braise makes a fun addition to meal prep. Serve it with rice, to soak up the delicious kimchi sauce, or tuck the tofu and kimchi into a sandwich. Store-bought kimchi vary in flavor and salt level and the more fermented kimchi will be softer, juicer, and a bit more sour. The recipe can take all levels of fermentation, but adjust seasoning as you see fit, sweetening with sugar or salting with extra soy sauce.

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

  • Share this recipe

  • Print this recipe

Advertisement


Ingredients

Yield:4 servings
  • 1(14-ounce) block firm tofu, drained and cut crosswise into 8 equal slices 
  • 2tablespoons sesame oil
  • 2scallions, root ends trimmed, cut into 2-inch pieces
  • cup store-bought or homemade napa cabbage kimchi, coarsely chopped, plus 2 tablespoons kimchi juice
  • 2tablespoons light soy sauce
  • 1teaspoon sugar
  • Cooked rice (optional), for serving
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

286 calories; 16 grams fat; 2 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 8 grams polyunsaturated fat; 20 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 20 grams protein; 340 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Pat tofu pieces dry between sheets of paper towel.

  2. Step 2

    Heat the sesame oil in a large (12-inch) skillet over medium. When the oil is shimmering, add the tofu in a single layer and cook, undisturbed, until lightly golden on one side, about 4 minutes. Flip and cook another 3 to 4 minutes.

  3. Step 3

    Add the scallions and kimchi to the same pan with the tofu and gently move the tofu pieces around to incorporate them into the kimchi mixture. Cook until the kimchi wilts a little, 1 to 2 minutes. Add the kimchi juice, soy sauce, sugar and ½ cup water.

  4. Step 4

    Bring the mixture to a boil over medium-high heat, then adjust heat to medium and simmer until the tofu has absorbed some of the flavors but the mixture remains saucy, 5 to 6 minutes.

  5. Step 5

    Serve with rice or on its own.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

5 out of 5
332 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

Not for high heat cooking since the smoke point of sesame oil is somewhat low, but this recipe calls for pan over medium heat, so probably ok? I also see that the recipe calls for sesame oil but it does not specify TOASTED sesame oil, which has that specific flavor that you find in Asian takeout. If the author really means the untoasted sesame oil which does not have the same nutty flavor, then I would just use avocado oil for much higher smoke point so that the tofu can be seared at least some.

I haven't made this yet, but after reading the comments, I think I'll add a little Chili Crisp with the (store-bought) kimchi for more spice and flavor. And yes, of course one should make one's own kimchi, but let's be honest, it ain't happening.

Delicious! However this barely fed two people with rice and an another vegetable.

Made this as written and it was quite tasty, will definitely try again. The flavors were really good together, just a few notes on how it turned out and what I might do differently technique-wise. I would extensively drain or press the tofu next time as the tofu lost a lot of water in the pan causing it to splatter and not crisp up as much. I’d also add more kimchi and juice and maybe less water to let the sauce thicken a little as it was quite runny for a sauce. The tofu soaked up the flavors nicely though. Great over rice or noodles. It’s quite a light dish for two adults.

Delicious! I added more green onions (about 2x) than the recipe called for which was nice. Like the other commenters have said, if you're thinking of this as a main course it really feeds two, not four, even with the addition of rice and veggies.

Super easy and delicious!

Private comments are only visible to you.

or to save this recipe.