Kimchi-Scrambled Tofu with Pickled Ginger

Name: Kimchi-Scrambled Tofu with Pickled Ginger
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2 servings
Cuisine: Asian
Ingredients: 14 oz block firm tofu; 1/2 cup chopped kimchi; 2 tbsp thinly sliced pickled ginger; 1 tbsp sesame oil; 1 tsp toasted sesame seeds; 1 tsp rice vinegar; 1/2 tbsp soy sauce; 1 minced garlic cloves; 2 thinly sliced green onions

A vibrant, tangy tofu scramble featuring fermented kimchi and pickled ginger for a refreshing, umami-rich vegetarian meal.

Cuisine: Asian

Category: Vegetarian

Prep: 15 minutes. Cook: 10 minutes.

Serves 2.

Ingredients

14 oz block firm tofu
1/2 cup chopped kimchi
2 tbsp thinly sliced pickled ginger
1 tbsp sesame oil
1 tsp toasted sesame seeds
1 tsp rice vinegar
1/2 tbsp soy sauce
1 minced garlic cloves
2 thinly sliced green onions

Instructions

Step 1: Press 14 oz firm tofu for 15 minutes to remove excess moisture, then crumble into 1/2-inch pieces in a bowl.
Step 2: Heat 1 tbsp sesame oil in a nonstick skillet over medium heat, add 1 minced garlic clove, and sauté for 30 seconds until fragrant without browning.
Step 3: Add crumbled tofu to the skillet and cook for 5 minutes, stirring occasionally, until slightly golden around the edges.
Step 4: Stir in 1/2 cup chopped kimchi, 2 tbsp thinly sliced pickled ginger, 1 tsp rice vinegar, and 1/2 tbsp soy sauce; cook for 2 more minutes until flavors meld.
Step 5: Finish with 2 thinly sliced green onions and 1 tsp toasted sesame seeds, tossing gently to combine.