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Korean Dubu Kimchi | Spicy Wok Tofu with Kimchi
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15 min
Quick
Gurkerl Küche
In nur 15 Minuten servierfertig: Kross gebratener Tofu trifft auf würzig karamellisiertes Wok-Kimchi mit Knoblauch und Sesamöl. Serviert auf duftendem Jasminreis – das perfekte schnelle Asia-Herbstgericht!
Ingredients
Preparation method
Preparation
Rinse the jasmine rice under cold water in a sieve, then cook in lightly salted water for approx. 10–12 minutes according to package instructions and keep warm, covered.
Remove the tofu from the package, press thoroughly dry with paper towels, and cut into bite-sized slices approx. 1.5 cm thick.
Roughly chop the kimchi if needed and reserve a little kimchi juice. Clean the spring onions and cut into thin rings, setting aside the fresh green parts for the finish. Peel and finely chop the garlic and ginger.
Chef's tip
Drier tofu becomes crispier: Wrap the tofu in absorbent paper towels for a few minutes before slicing so excess moisture can escape.
Keeping warm tip: If you want to keep the tofu especially warm and crispy, simply hold it briefly in the oven at low heat after frying.
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