Ingredients
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1/2 cup firm tofu, crumbled
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1/2 cup napa cabbage kimchi, chopped
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2 -3 tablespoons kimchi juice (from the kimchi jar)
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2 green onions, chopped
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1 clove garlic, minced
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1 teaspoon sesame oil
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1 teaspoon soy sauce (gluten-free if needed)
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1/2 teaspoon gochugaru (Korean red pepper flakes, adjust to taste)
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1/4 teaspoon ground black pepper
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1/2 teaspoon toasted sesame seeds (for garnish)
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1 Cooking oil for sautéing
Directions
Serve your Korean kimchi tofu scramble hot, garnished with toasted sesame seeds.
Adjust the level of spiciness by adding more or less gochugaru. You can also add vegetables like bell peppers or mushrooms for extra flavor and nutrition.
Steps
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1
Done
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Heat a small amount of cooking oil in a pan over medium heat. |
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2
Done
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Add minced garlic and chopped green onions to the pan. Sauté for 1-2 minutes until fragrant. |
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3
Done
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Add crumbled tofu to the pan and stir-fry for about 3-4 minutes until it starts to brown slightly. |
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4
Done
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Stir in the chopped kimchi and kimchi juice. Continue cooking for an additional 2-3 minutes, allowing the flavors to meld. |
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5
Done
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Season the scramble with soy sauce, sesame oil, gochugaru (Korean red pepper flakes), and ground black pepper. Adjust the spice level to your preference. |
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6
Done
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Cook for another 2-3 minutes, stirring occasionally. |
