Sunday, May 19, 2013

Tofu with pork and kimchi sauce

Meaty and spicy sauce poured over silken tofu makes this protein anything but boring! This quick tofu with pork and kimchi shows how a simple block of tofu can be transformed into something spectacular.

Serves 4 people


  • 1 tbsp vegetable oil
  • 2 blocks of tofu
  • 150 grams of pork, finely sliced and cut bite size
  • 150 grams of kimchi, chopped bite size
  • 4 scallions, finely chopped
  • 1 tbsp, finely chopped ginger
  • 1clove garlic, finely chopped
  • 1 tsp sesame oil
  • 1 tbsp  sake
  • 2 tbsp soy sauce
  • 1 tbsp white miso
  • 1 1/3 cup chicken broth
  • salt and pepper
  • 1 tbsp potato starch mixed with 1tbsp cold water


  1. Wrap tofu in paper towel and leave for 10 minutes to remove excess water. Cut into bite size cubes and set aside.
  2. In a large pan over high heat, add vegetable oil, garlic and ginger. Fry for 2 minutes. 
  3. Add pork and cook for 2 minutes, until cooked through. Add kimchi and cook for another minute.
  4. Add chicken broth, sake, soy and miso paste, and stir well. Turn down the heat to a simmer.
  5. Add tofu cubes and stir well.
  6. Add potato starch mix and stir well until the sauce thickens (add more if you prefer thicker).
  7. Turn the heat off, add sesame oil and scallions and season with salt and pepper.
  8. Serve with warm white rice.

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