Korean Kimchi Tofu in a Wok | 20-Minute Asian Dinner

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.