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Personal Note
I personally use and love these products in my kitchen. I only recommend what I trust!
I personally use and love these products in my kitchen. I only recommend what I trust!
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I remember the first time I tried kimchi. Honestly? I was a bit scared. My friend raved about it, describing this explosive flavor that was both spicy and sour. I cautiously took a bite, and wow! I've been hooked ever since. That experience inspired me to incorporate kimchi into more of my cooking. This tofu scramble? It's the result of one of those happy experiments. I've tried various vegan breakfast recipes, but this one’s special. One morning, rummaging through my fridge, I spotted some leftover kimchi and a block of tofu, and a lightbulb went off. What happened next was culinary magic – a delicious, healthy, and satisfying scramble that has become a staple in my household, especially when I need something quick and fulfilling. It's a testament to how sometimes the best dishes come from spontaneous creativity. I mean, who doesn't love a good scramble?
This recipe is more than just a meal; it’s an invitation to explore bold flavors and textures. The fermented goodness of kimchi not only adds a unique tang but also provides probiotics, making it a gut-friendly choice. The sesame oil infuses the tofu with a nutty aroma, enhancing its savory profile. And the best part? It’s incredibly versatile! Feel free to add your favorite veggies, like spinach, mushrooms, or bell peppers, to customize it to your liking. Or, if you're feeling adventurous, try adding a dash of gochujang (Korean chili paste) for an extra kick. If you are lazy like me, then frozen veggies are your best friends. It just goes to show, how much flavour you can create with just a few additions!
Required Equipments
- Large Skillet or Wok
- Cutting Board
- Knife
- Mixing Bowl
- Paper Towels or Kitchen Towel
- Heavy Object (for pressing tofu)
Sauteed Tofu Scramble with Kimchi and Sesame Oil: Frequently Asked Questions
Sauteed Tofu Scramble with Kimchi and Sesame Oil
This Sautéed Tofu Scramble with Kimchi and Sesame Oil transforms ordinary tofu into a flavor-packed, protein-rich dish. It's a quick and easy meal perfect for breakfast, lunch, or dinner, bringing together the tangy kick of kimchi, the savory depth of sesame oil, and the versatility of tofu.
⏳ Yield & Time
Yield: 2 servings
Preparation Time: 10 minutes
Cook Time: 15 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Prepare the Tofu: Begin by pressing the tofu to remove excess water. Wrap the block of firm or extra-firm tofu in several layers of paper towels or a clean kitchen towel. Place a heavy object, like a cast-iron skillet or a stack of books, on top of the tofu. Press for at least 20 minutes to ensure most of the water is extracted. This step is CRUCIAL for achieving a nice, crumbly texture. (Trust me, soggy tofu is NOT what we're going for!)
- Crumble the Tofu: Once the tofu is pressed, unwrap it and crumble it into a bowl using your hands or a fork. Aim for a texture that resembles scrambled eggs – some small crumbles, some larger pieces. Don't overthink it; it's supposed to be rustic!
- Prepare the Kimchi: If your kimchi is in large pieces, roughly chop it into smaller, bite-sized pieces. This makes it easier to incorporate into the scramble. The smaller the better for even distribtion.
- Heat the Skillet: Place a large skillet or wok over medium heat. Add the sesame oil and let it heat up for a few seconds until it becomes fragrant. The aroma of sesame oil is seriously one of my favorite smells in the kitchen! Swirl it to coat the pan.
- Sauté the Tofu: Add the crumbled tofu to the heated skillet. Spread it out in an even layer and let it cook undisturbed for about 5-7 minutes, or until the bottom starts to turn golden brown. This step helps the tofu develop a slightly crispy texture. Resist the urge to stir it too often!
- Incorporate the Kimchi: Add the chopped kimchi to the skillet with the tofu. Stir well to combine, ensuring that the kimchi is evenly distributed throughout the tofu. Cook for another 3-5 minutes, allowing the kimchi to heat through and its flavors to meld with the tofu. If it looks dry add some oil or water.
- Season and Adjust: Season the scramble with soy sauce (or tamari for a gluten-free option). Start with a small amount, about 1 tablespoon, and adjust to taste. You can also add a pinch of red pepper flakes for extra heat, if desired. Remember, kimchi can be quite salty, so taste before adding more soy sauce!
- Optional Add-Ins: At this stage, you can add any additional ingredients you like. Spinach, mushrooms, bell peppers, green onions – the possibilities are endless! Cook until the vegetables are tender-crisp, about 2-3 minutes. I like to use frozen veggies for a quick throw in!
- Serve: Remove the skillet from the heat. Garnish the tofu scramble with sesame seeds and sliced green onions for added flavor and visual appeal. Serve immediately. It's delicious on its own, or you can serve it with toast, rice, or even wrapped in lettuce cups for a lighter meal. Enjoy!
📝 Notes
- For a richer flavor, try using toasted sesame oil.
- If you don’t have kimchi, you can substitute with other fermented vegetables like sauerkraut or pickled radish, but the taste will be different.
- Add a splash of rice vinegar at the end for a brighter flavor.
- Spice level can be adjusted by adding more or less kimchi, or by including red pepper flakes or gochujang.
🍎 Nutrition
Calories: 350 kcal
Protein: 25 g
Fat: 22 g
Carbohydrates: 15 g
Fiber: 5 g
Calcium: 200 mg
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