Korean Kimchi Tofu in a Wok | 20-Minute Asian Dinner
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20 min
Quick
Kifli Kukták
Ropogósra pirított aranyszínű tofukockák és szaftos, karamellizált kimchi forró wokban összeforgatva, illatos fokhagymával, gyömbérrel, újhagymával és pirított szezámolajjal. Autentikus, melengető koreai egytálétel alig 20 perc alatt.
Preparation method
Preparation
Drain the tofu, thoroughly pat off excess moisture with paper towels, then cut into 2-2.5 cm bite-sized cubes.
Cut the kimchi into smaller, bite-sized pieces if the leaves are too large. Slice the spring onions diagonally, separating the white and green parts. Finely chop the garlic and ginger.
Prepare the sauce: in a small bowl, mix the soy sauce with the cane sugar and 2 tablespoons (approx. 30 ml) of kimchi juice until the sugar is completely dissolved.
Chef's tip
The secret to crispy tofu is drying: press it under a weight for 10 minutes before cubing, so the outside quickly gets a crispy crust in the hot oil.
Don't discard the kimchi juice! The fermented juice is packed with natural umami flavour, which, combined with the soy sauce and cane sugar, forms a gorgeous glaze in the wok.
Ingredients
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