| Prep: 15 mins | Cook: 20 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 265 | 15g | 2g | 20g |
| sugars | fibre | protein | salt |
| 5g | 3g | 12g | 1.32g |
Why I Love South Korean Vegan Tofu Kimchi
The moment I tasted this Vegan Tofu Kimchi, I was transported. Normally, my cooking roots are firmly set in the hearty and satisfying flavours of Italian-American dishes that have been passed down through my family. However, sometimes as a cook you find a dish that speaks to you, despite it being completely different from your culinary comfort zone. That’s exactly what happened with this amazing South Korean specialty, and I’m thrilled to share it with you all.
Finding Inspiration in Other Cultures
Although it’s far from my usual sphere of spaghetti and meatballs, this Vegan Tofu Kimchi caught my attention during one of my hiking trips, a pastime I have enjoyed since my boyhood in New Jersey. I ventured to a small Korean restaurant hidden in the woods. The unique blend of savoury, tangy, spicy and occasionally sweet flavours of kimchi, enhanced by the smooth texture of tofu, was nothing less than a revelation. Every spoonful was a discovery; taking me on an exploration through traditional Korean cuisine.
Making It My Own
Overwhelmed with curiosity, I began experimenting. Encouraged by the initial results, I poured myself into perfecting my version of the dish. While the initial inspiration for this dish didn’t come from a specific chef, the process of perfecting it helped me appreciate talented Korean chefs like Judy Joo, who has become a source of inspiration in my ongoing journey through Korean cuisine.
The final Vegan Tofu Kimchi recipe I developed maintains the spirit of the authentic Korean flavours but has subtle alterations. As a non-traditional chef, I took the liberty of adding a few unconventional twists. I decided to add a drizzle of sesame oil and a sprinkle of sesame seeds for an extra layer of flavour and depth. I also decided to use vegan kimchi. Being plant-based, it broadens the audience for this magnificent dish, making it perfect for both vegan and non-vegan food lovers.
The Perfect Complement
This Vegan Tofu Kimchi works beautifully as a stand-alone dish served with steamed rice. However, it can also star in a spread of other traditional Korean dishes, such as Ginger Scallion Noodles or Bibimbap. No matter how you serve it, you’re bound to fall in love.
Whether you’re a kimchi enthusiast or a first-timer, this Vegan Tofu Kimchi recipe is worth giving a try. Dive in and let your taste buds experience new culinary horizons. Here’s to our shared love for food, and as we Italians traditionally say, ‘Buon appetito!
What You’ll Need
- 1 cup of vegan kimchi
- 1 pound of organic firm tofu
- 2 tablespoons of sesame oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon of soy sauce
- 1 tablespoon of gochujang (Korean red pepper paste)
- 1 tablespoon of sesame seeds
- 1 green onion, finely chopped
- Salt to taste
- Steamed rice for serving
Method
Step One
Drain the tofu and pat it dry with paper towels. To remove more moisture, place the tofu between two plates and let it sit for about 10 minutes. After draining, cut the tofu into bite-sized pieces.
Step Two
Heat the sesame oil in a large pan over medium heat. Add the chopped onion and minced garlic to the pan and sauté them until they become translucent.
Step Three
Add the vegan kimchi to the pan and continue to sauté for a few more minutes until the kimchi is heated through.
Step Four
Add the tofu pieces, soy sauce, and gochujang to the pan. Gently stir everything together and make sure the tofu and kimchi are well coated with the sauces.
Step Five
Sprinkle the sesame seeds over the tofu and kimchi. Continue to cook the mixture for another 5 to 10 minutes until the tofu is heated through.
Step Six
Taste the tofu and kimchi, add salt if needed. If you want more heat, you can also add more gochujang at this point.
Step Seven
Serve the vegan tofu kimchi over steamed rice, garnished with chopped green onion. Enjoy your Vegan Tofu Kimchi.
