Photo by Loren Castillo on Pexels
Korean Crispy Tofu Stir-Fry with Kimchi and Brown Rice
Crispy fried tofu stir-fry with kimchi, garlic, and ginger, served over brown rice with sesame oil and seeds.
- 400 g firm tofu
- 150 g kimchi, chopped
- 150 g brown rice
- 2 whole spring onions
- 3 whole garlic cloves, minced
- 15 g ginger, grated
- 2 tbsp tamari or soy sauce
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 2 tbsp groundnut oil
- 10 g sesame seeds
- 5 g chilli flakes
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Add to a shopping listHow the shopping list works →- Step 1
Cook brown rice according to package instructions (approximately 30 minutes); drain and set aside.
- Step 2
Press tofu between paper towels for 10 minutes to remove excess moisture. Cut into 2 cm cubes.
- Step 3
Heat 15 ml groundnut oil in a large wok or frying pan over high heat until smoking.
- Step 4
Working in batches, fry tofu cubes for 3–4 minutes per side until golden and crispy. Transfer to a plate.
- Step 5
Add remaining 15 ml groundnut oil to the pan. Add garlic and ginger, stir-fry for 30 seconds until fragrant.
- Step 6
Add chopped kimchi and stir-fry for 2 minutes, allowing it to caramelize slightly.
- Step 7
Return tofu to the pan. Add tamari, rice vinegar, and sesame oil. Toss gently for 1–2 minutes until coated.
- Step 8
Add chilli flakes and sliced spring onions. Toss for 30 seconds.
- Step 9
Divide cooked rice between two bowls. Top with tofu stir-fry mixture. Garnish with sesame seeds and remaining spring onion greens.
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