Korean · Lunch
Quick Tofu Kimchi Lunch
Korean quick lunch bowl with stir-fried aged kimchi over warm pan-fried firm tofu slabs and rice, finished with sesame oil, scallion, and toasted seaweed strips.
$
5 minsPrep
15 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
620Calories
18gProtein
22gFat
82gCarbs
4gSugar
3gFiber
1040mgSodium
0mgChol
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Instructions
1
Prep
Pat 400g firm tofu slabs dry, season both sides with salt and black pepper. Chop 300g aged kimchi. Finely grate 4 garlic cloves. Thinly slice 2 scallions. Cut 2 sheets roasted seaweed into thin strips. Measure gochugaru, soy sauce, brown sugar, and sesame oil.
2
Sear
Heat 30ml neutral oil in a wide skillet over medium-high. Pan-fry tofu in batches if needed to avoid crowding — 3 minutes per side until deep golden and crisp at edges. Lift onto a plate, cover to keep warm.
3
Saute
Add 2 tsp sesame oil to residual oil over medium-high. Stir in chopped kimchi and grated garlic, stir-fry 2 minutes until softened and deep red. Stir in gochugaru, soy sauce, and brown sugar; fry 30 seconds until bloomed.
4
Build
Pour in 60ml kimchi juice, toss 60 seconds until glossy and sauce reduces slightly. Taste and adjust seasoning if needed.
5
Plate
Mound warm rice in two wide bowls, lay tofu slabs alongside, spoon stir-fried kimchi over top. Drizzle remaining sesame oil, scatter scallion, sesame seeds, and seaweed strips. Serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g (14.1 oz) firm tofu
- 400g (14.1 oz) cooked short-grain white rice
- 300g (10.6 oz) aged sour vegan kimchi
- 60ml (1/4 cup) kimchi juice
- 2 scallions
- 10g gochugaru
- 20ml (4 tsp) soy sauce
- 10g light brown sugar
- 30ml (2 tbsp) toasted sesame oil
- 30ml (2 tbsp) neutral oil
- 4 garlic cloves
- 2 sheets roasted seaweed
- 10g toasted sesame seeds
- 1 tsp fine sea salt
- 0.5 tsp freshly ground black pepper