Ingredients
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1 pound extra firm tofu, cut into cubes
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1 tablespoon canola oil
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1/2 teaspoon ground ginger
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1/2 teaspoon garlic powder
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1/2 teaspoon sesame oil
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1/2 teaspoon soy sauce
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1/4 cup chopped fresh cilantro leaves
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1/2 teaspoon crushed red pepper flakes
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1 small bag of baby spinach
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1 pound package of firm tofu, drained and rinsed well
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1 head of napa cabbage, shredded (about 4 cups)
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1 large carrot, grated (about 1/2 cup)
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2 scallions, thinly sliced on the diagonal (about 1/2 cup)
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1 jalapeño pepper, seeded and finely minced (about 1 tablespoon)
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1 tablespoon sesame seeds, lightly toasted
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1 tablespoon chopped chives
Directions
Subtitle: A Tasty Combination of Classic Korean Dishes
Description: This recipe is perfect for those who love spice but also enjoy the versatility of Korean cuisine. It features kimchi (fermented vegetables) and tofu to create a hearty yet satisfying meal. The result is a delicious dish that will satisfy your taste buds!
Ingredients:
– 1 pound extra firm tofu, cut into cubes
– 1 tablespoon canola oil
– 1/2 teaspoon ground ginger
– 1/2 teaspoon garlic powder
– 1/2 teaspoon sesame oil
– 1/2 teaspoon soy sauce
– 1/4 cup chopped fresh cilantro leaves
– 1/2 teaspoon crushed red pepper flakes
– 1 small bag of baby spinach
– 1 pound package of firm tofu, drained and rinsed well
– 1 head of napa cabbage, shredded (about 4 cups)
– 1 large carrot, grated (about 1/2 cup)
– 2 scallions, thinly sliced on the diagonal (about 1/2 cup)
– 1 jalapeño pepper, seeded and finely minced (about 1 tablespoon)
– 1 tablespoon sesame seeds, lightly toasted
– 1 tablespoon chopped chives
Instructions:
1. In a medium bowl, toss together the tofu, sesame oil, soy sauce, and cilantro until evenly coated. Set aside.
2. On a medium heat, warm the canola oil in a wok or skillet over high heat. Add the ginger, garlic powder, and red pepper flakes and cook for about 1 minute, stirring constantly.
3. Add the spinach to the pan, season with salt and pepper to taste, and sautee until just wilted. Remove from the heat and set aside.
4. In a separate medium bowl, combine the napa cabbage, carrot, scallions, and jalapeño pepper. Season generously with salt and pepper.
5. Heat a large nonstick or cast iron skillet over medium-high heat. Once hot, add the canola oil and swirl to coat the surface evenly.
6. Working in batches, add the tofu mixture to the hot pan and cook, stirring frequently, until browned on all sides, approximately 3 minutes per side. Transfer the cooked tofu to a plate lined with paper towels. Repeat with remaining tofu batches, adding more oil as necessary to prevent sticking.
7. Reduce the heat to low and add the sauteed spinach back to the pan along with the reserved chopped cilantro leaves. Cook, stirring occasionally, until heated through.
8. Return the tofu to the pan and mix everything together thoroughly using tongs or a wooden spoon. If desired, you can adjust the seasoning at this point by adding additional salt and pepper.
9. Gently fold in the cabbage mixture, making sure not to break up any of the raw vegetable bits too much. Stir the mixture together well and cook for another minute or two until warmed through.
10. Serve immediately, sprinkling each serving with sesame seeds and chive. Enjoy!
Difficulty Level: Easy
Servings: 4
Calories per serving: 350 calories
Total Time Needed: 45 minutes (including prep time)
Note: For a more authentic Korean flavor, use gochujang (hot sauce) instead of soy sauce.
Steps
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1
Done
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In a medium bowl, toss together the tofu, sesame oil, soy sauce, and cilantro until evenly coated. Set aside. |
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2
Done
|
On a medium heat, warm the canola oil in a wok or skillet over high heat. Add the ginger, garlic powder, and red pepper flakes and cook for about 1 minute, stirring constantly. |
|
3
Done
|
Add the spinach to the pan, season with salt and pepper to taste, and sautee until just wilted. Remove from the heat and set aside. |
|
4
Done
|
In a separate medium bowl, combine the napa cabbage, carrot, scallions, and jalapeño pepper. Season generously with salt and pepper. |
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5
Done
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Heat a large nonstick or cast iron skillet over medium-high heat. Once hot, add the canola oil and swirl to coat the surface evenly. |
|
6
Done
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Working in batches, add the tofu mixture to the hot pan and cook, stirring frequently, until browned on all sides, approximately 3 minutes per side. Transfer the cooked tofu to a plate lined with paper towels. Repeat with remaining tofu batches, adding more oil as necessary to prevent sticking. |
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7
Done
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Reduce the heat to low and add the sauteed spinach back to the pan along with the reserved chopped cilantro leaves. Cook, stirring occasionally, until heated through. |
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8
Done
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Return the tofu to the pan and mix everything together thoroughly using tongs or a wooden spoon. If desired, you can adjust the seasoning at this point by adding additional salt and pepper. |
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9
Done
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Gently fold in the cabbage mixture, making sure not to break up any of the raw vegetable bits too much. Stir the mixture together well and cook for another minute or two until warmed through. |
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10
Done
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Serve immediately, sprinkling each serving with sesame seeds and chive. Enjoy! |
