Tofu and kimchi go hand in hand. So much so that there is a classic Korean dish called Tofu Kimchi (두부김치). In this variation, meaty shiitake mushrooms replace pork - allowing the kimchi’s acidity to shine. Pan-fried tofu pillows over the dish, making it a perfect drinking snack (anju, 안주). Tofu Kimchi can also be served as a meal with a bowl of rice.
*recipe by Chef Paul Wang
- 4 tbsp. vegetable oil, divided
- 14 oz. firm tofu, ½” rectangle planks
- 2 tsp. kosher salt
- 6 oz. shiitake or cremini mushrooms, ¼” slices
- 16 oz. Mother-in-Law’s Vegan Napa Cabbage Kimchi
- 1 yellow onion, ½” slices
- 1 tsp. grated ginger
- 1 tbsp. minced garlic
- 1 tsp. freshly ground black pepper
- 1 tbsp. granulated sugar
- 1 tbsp. Mother-in-Law’s Original Gochujang
- 1 tbsp. soy sauce
- 1 tbsp. rice wine (mirin) (optional)
- 1 tbsp. sesame oil
- 1 tsp. toasted white sesame seeds
- In a large bowl, combine mushrooms, kimchi, onion, ginger, garlic, scallions, black pepper, sugar, gochujang, soy sauce, rice wine, and sesame oil. Mix well and marinade for at least 15 minutes.
- Season tofu with kosher salt on both sides.
- Heat 2 tbsp. vegetable oil in a large nonstick skillet over medium-high heat.
- Fry tofu in vegetable oil until golden brown (about 3-5 minutes per side).
- Remove tofu from heat and transfer to a plate; set aside.
- In the same skillet, heat remaining 2 tbsp. vegetable oil.
- Add kimchi mixture into skillet and cook until kimchi is tender (about 10 minutes).
- To plate, arrange stir-fried kimchi on a platter with tofu on top.
- Garnish with toasted white sesame seeds and minced scallions
- Serve as is, or with a bowl of rice.