Ingredients
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1 block (14 oz) firm tofu, crumbled
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1 tbsp vegetable oil
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1/2 cup kimchi, chopped
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2 green onions, thinly sliced
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2 cloves garlic, minced
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1 tsp soy sauce (or tamari for gluten-free)
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1/2 tsp toasted sesame oil
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1/4 tsp gochugaru (Korean red pepper flakes, adjust to your spice preference)
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1 Salt and black pepper to taste
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1 Optional: Toasted sesame seeds for garnish
Directions
Push the kimchi mixture to one side of the skillet and add the crumbled tofu to the other side.
Sprinkle the tofu with soy sauce, toasted sesame oil, gochugaru (Korean red pepper flakes), salt, and black pepper.
Cook the tofu and spices for 5-7 minutes, stirring occasionally, until the tofu is heated through and coated with the seasonings.
Combine the tofu with the sautéed kimchi mixture in the skillet. Stir well to evenly distribute the flavors.
Taste the tofu scramble and adjust the seasoning if needed by adding more soy sauce, gochugaru, or salt.
Serve hot, garnished with toasted sesame seeds if desired.
Customize the spice level of your kimchi tofu scramble by adjusting the amount of gochugaru (Korean red pepper flakes) to your liking. Enjoy it as a delicious and savory breakfast option, served with a side of steamed rice or toasted Korean seaweed sheets (gim).
Steps
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1
Done
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In a large skillet, heat the vegetable oil over medium heat. |
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2
Done
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Add the minced garlic and thinly sliced green onions to the skillet. Sauté for 2-3 minutes until fragrant. |
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3
Done
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Stir in the chopped kimchi and cook for an additional 2-3 minutes until it begins to soften and become aromatic. |
