Seared Tofu With Kimchi

Ingredients

• 1(14-ounce) block firm tofu, drained and cut crosswise into 8 equal slice s
• 2 tablespoon ssesame oil
• 2 scallions, root ends trimmed, cut into 2-inch piece s
• 2/3 cup store-bought or homemadenapa cabbage kimchi, coarsely chopped, plus 2 tablespoon skimchi juice
• 2 tablespoon slight soy sauce
• 1 teaspoon sugar
• Cooked rice (optional), for serving

Instructions

1. Pat tofu pieces dry between sheets of paper towel.
2. Heat the sesame oil in a large (12 inch) skillet over medium. When the oil is shimmering, add the tofu in a single layer and cook, undisturbed, until lightly golden on one side, about 4 minutes. Flip and cook another 3 to 4 minutes.
3. Add the scallions and kimchi to the same pan with the tofu and gently move the tofu pieces around to incorporate them into the kimchi mixture. Cook until the kimchi wilts a little, 1 to 2 minutes. Add the kimchi juice, soy sauce, sugar and 1/2 cup water.
4. Bring the mixture to a boil over medium high heat, then adjust heat to medium and simmer until the tofu has absorbed some of the flavors but the mixture remains saucy, 5 to 6 minutes.
5. Serve with rice or on its own.

Tips

The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.