Pan-fried Kimchi with Shiitake and Tofu by Chef Paul Wang

Pan-fried Kimchi with Shiitake and Tofu by Chef Paul Wang

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
  • 4 scallions, 1” pieces
    • 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


    1. 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.
    2. Season tofu with kosher salt on both sides. 
    3. Heat 2 tbsp. vegetable oil in a large nonstick skillet over medium-high heat.
    4. Fry tofu in vegetable oil until golden brown (about 3-5 minutes per side).
    5. Remove tofu from heat and transfer to a plate; set aside.
    6. In the same skillet, heat remaining 2 tbsp. vegetable oil.
    7. Add kimchi mixture into skillet and cook until kimchi is tender (about 10 minutes).
    8. To plate, arrange stir-fried kimchi on a platter with tofu on top.
    9. Garnish with toasted white sesame seeds and minced scallions
    10. Serve as is, or with a bowl of rice.