Seared Tofu with Kimchi
Savory, spicy, and packed with umami, this Korean-inspired tofu dish is big on flavor and easy on effort. Pan-seared tofu gets simmered in a punchy kimchi sauce until it’s golden and glazed. Perfect for weeknight dinners when you want something bold and comforting with minimal ingredients.
Servings: 4
Ingredients
- 14 oz firm tofu drained, pressed (if you have time), and then sliced into 8 slabs
- 2 tablespoon(s) toasted sesame oil (or use a neutral oil, or water for oil-free)
- 2 green onions trimmed and cut into 2-inch pieces
- ⅔ cup(s) vegan kimchi coarsely chopped
- 2 tablespoon(s) kimchi juice
- 2 tablespoon(s) soy sauce (or tamari)
- 1 teaspoon(s) coconut sugar or brown sugar
- ½ cup(s) water
- 1 clove(s) garlic minced or pressed
Instructions
- Sear the tofu: Heat sesame oil in a large non-stick or cast-iron skillet over medium heat. Add tofu in a single layer. Cook undisturbed for 4–5 minutes until golden, then flip and cook the other side for 3–4 minutes.
- Add aromatics and kimchi: Add green onions and chopped kimchi. Stir gently to combine. Cook for 1–2 minutes, just until the kimchi softens slightly.
- Simmer in sauce: Add kimchi juice, soy sauce, sugar, water, and garlic. Bring to a simmer. Reduce heat to medium and cook for 5–6 minutes, spooning the sauce over the tofu occasionally, until thickened slightly.
- Serve: Serve hot over steamed rice with extra green onions or sesame seeds on top, if desired.
Notes
Oil-Free Option:
Skip the sesame oil and dry-sear the tofu in a non-stick pan or use a splash of broth. Kimchi Tip:
Make sure your kimchi is vegan, many traditional versions contain fish sauce or shrimp paste. Add-ins (Optional):
Sautéed mushrooms, baby spinach, or sliced napa cabbage can bulk this up. Storage:
Keeps in the fridge for 3–4 days. Reheat in a skillet for best texture.
Skip the sesame oil and dry-sear the tofu in a non-stick pan or use a splash of broth. Kimchi Tip:
Make sure your kimchi is vegan, many traditional versions contain fish sauce or shrimp paste. Add-ins (Optional):
Sautéed mushrooms, baby spinach, or sliced napa cabbage can bulk this up. Storage:
Keeps in the fridge for 3–4 days. Reheat in a skillet for best texture.
Nutrition
Serving: 1 serving (recipe makes 4 servings) | Calories: 162kcal | Carbohydrates: 5g | Protein: 10g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Sodium: 718mg | Potassium: 68mg | Fiber: 1g | Sugar: 1g | Vitamin A: 78IU | Vitamin C: 1mg | Calcium: 139mg | Iron: 2mg
Find it online:
https://www.easyveganmealplan.com/recipe/seared-tofu-with-kimchi/