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Korean dubu kimchi with pan-fried tofu arranged around spicy stir-fried kimchi and pork on a dark plate

Dubu Kimchi (Korean Tofu and Kimchi Stir Fry)

Warm slabs of pan-fried tofu topped with spicy stir-fried kimchi and lean pork. About 40 grams of protein per serving, one pan, 30 minutes.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2 servings
Calories: 540
Ingredients Method

Ingredients
  

  • 350 g extra-firm tofu drained and pressed
  • 220 g lean pork shoulder or loin thinly sliced
  • 300 g well-fermented kimchi cut into bite-size pieces
  • 2 tbsp kimchi juice from the jar
  • 1 medium onion sliced
  • 4 cloves garlic minced
  • 3 green onions cut into 2 cm pieces
  • 1.5 tbsp gochujang
  • 1 tbsp gochugaru Korean chili flakes
  • 1.5 tbsp soy sauce
  • 2 tsp sugar
  • 1 tbsp toasted sesame oil
  • 1 tbsp neutral oil for frying
  • 1 tsp toasted sesame seeds to finish

Method
 

  1. Press the tofu. Wrap the block in a clean towel, set a plate on top weighted with a can or two, and leave it for 10 minutes while you prep everything else. Slice into pieces about 1 cm thick.
  2. Heat the neutral oil in a large nonstick or cast iron pan over medium-high heat. Fry the tofu for 3 to 4 minutes a side until a golden skin forms. Lift the slices out and arrange them around the edge of a serving plate.
  3. In the same pan, add the sliced pork and cook for 2 to 3 minutes until it loses its pink color. Push it to one side of the pan.
  4. Add the onion and garlic and cook for 1 minute, then add the kimchi and stir-fry for 3 to 4 minutes until the liquid cooks off and the edges start to caramelize.
  5. Stir in the gochujang, gochugaru, soy sauce, sugar, and kimchi juice. Cook for about 2 minutes until glossy and thick. Taste and adjust the sugar or chili.
  6. Off the heat, fold in the sesame oil and most of the green onions. Pile the topping into the center of the tofu plate.
  7. Scatter the remaining green onion and the sesame seeds over the top. Serve hot with rice or lettuce leaves.