Using kimchi and tofu together in a recipe is like giving your body the best of both worlds. Tofu brings you a complete protein source (it has all nine essential amino acids) along with a host of vitamins and minerals. Kimchi is an excellent source of fiber and probiotics – healthy bacteria that your gut loves as it helps support your immune system, digestive tract, skin health, and brain functioning.
This recipe is good for you, yes, but it’s also totally scrumptious, so there’s no reason not to enjoy it!
This recipe serves four people.
Ingredients for the tofu
- One large block of tofu (20 ounces)
- 4 tablespoons toasted sesame seeds
- 5 ounces long-stemmed broccoli, cut in half lengthwise (about 2 cups)
- 2 cups sugar snap peas
- 2 cups corn kernels or baby sweetcorn
- 1 cup uncooked jasmine rice
- 4 green onions, thinly sliced
- One large handful of fresh cilantro (reserve the stalks)
Ingredients for the kimchi sauce
- 1 1/4 cups kimchi, drained
- A one-inch piece fresh ginger, peeled and finely chopped
- 4 cloves garlic, minced
- 2 tablespoons rice vinegar
- 2 tablespoons soy sauce (or tamari if you eat gluten-free)
- Cilantro stalks (see above)
- 1/3 cup water
Method
Start by draining your tofu. You want to drain it so that it will absorb the sauce’s flavors more efficiently – so don’t skip this step!
You can drain it by hand by wrapping it in a towel, putting it inside a colander in your sink, and placing something heavy on top for 30 minutes. Otherwise, try a Tofubud or other tofu press, which will drain your tofu in 5 minutes.
While the tofu is draining, put all the ingredients for the kimchi sauce into your food processor or blender. Combine till smooth. Pour in 1/3 cup water and combine again. Put the sauce into a baking dish (small but deep).
Remove your tofu from the towel or the tofu press, and pat dry with a clean towel (or a paper towel). Cut the tofu into even, bite-sized cubes. Add the cubed tofu to your baking dish and toss them gently in the sauce so that they are evenly coated. Cover the baking dish with some plastic wrap or a lid, and let it chill in the fridge for 30 minutes (or you could leave it overnight if you wish!)
When the tofu has almost finished marinating, preheat your oven to 400 degrees Fahrenheit. Spread sesame seeds onto a large plate.
Remove the tofu from the fridge, and lift it out of the marinade with a slotted spoon. Put it on the plate and roll the cubes gently in the sesame seeds.
Now put the broccoli, sugar snap peas, and corn into the baking dish. Mix the veggies with the remaining kimchi sauce, and then gently place the tofu cubes on top. Bake till golden – about 20 minutes. (The vegetables will be gently cooked but not too much.)
While the tofu and veggies are baking, cook the rice. Put the rice, one cup of water, and a pinch of salt into a small pan. Bring the rice to a simmer and put a lid on, reducing the heat to low to cook for 10 minutes (gently.)
Remove the rice from the heat. Let it sit for ten minutes so that the steam can finish cooking the rice. Then remove the lid and fluff up the rice with a fork to avoid clumps.
To serve, put some rice on each plate, cover with the tofu and vegetable mixture, and sprinkle over some sliced green onions and cilantro leaves.
Kimchi-Baked Tofu recipe FAQs
What exactly is kimchi?
Kimchi is a spicy, fermented cabbage combined with vegetables that is a part of traditional Korean cuisine. It adds an umami flavor to lots of dishes, so you can use it in anything from tofu scrambles to salads, soups, tacos, and more.
The main ingredient of kimchi is cabbage, an excellent source of folate and vitamins K and C. Once your kimchi is fermented, just one cup gives you only 23 calories with lots of dietary fiber.
You can make your ownkimchi at home to enjoy whenever you like.
What can I serve with my kimchi-baked tofu?
There are many side ingredients you can serve alongside your baked tofu. Try these:
- sriracha sauce (spicy sauce)
- edamame beans
- shiitake mushrooms
- steamed asparagus or green beans
- roasted zucchini or eggplant
How long will leftovers keep?
Ideally, you’ll want to eat your baked tofu right away to enjoy its crispy texture. However, any leftover kimchi-baked tofu will keep for 3 to 5 days in the fridge. If you wish to freeze it, it will keep for up to 2 to 3 months.