Happy Friday everyone~! Hope you guys had an awesome week and accomplished a lot of things! Now you’re probably so ready to enjoy this weekend fully!! Nothing can be better than celebrate this amazing weekend with Korean style, what do you think?
One of the old fashioned bar foods, Tofu Kimchi is just a perfect snack and/or appetizer with any drink or even just with water!
It also great for low carb diet, I do switch my rice to tofu often when I need to cut down my carb. However, is is so satisfying, you won’t even miss anything! 🙂
Jacob and I went to Old Fashioned Korean bars a lot when we were in Korea, because it was my favorite kind of bar in Korea. After all, Jacob fell in love with the style of foods and atmosphere- we couldn’t have enough! lol
I recommend you to use medium firm to extra firm, no silken tofu or super firm tofu, because silken tofu will be very hard to eat either chopstick or fork and Super firm tofu’s texture will be too much for this dish. 🙂
Hope you guys give this recipe a try one day!
Good luck and have fun in your kitchen~!
- 4 slices bacon, cut into bite size
- 5 oz pork butt, loin or any cut you prefer, cut into bite size
- 2 shallots or 1/2 of onion, thinly sliced
- 3 Tbs. mirin
- 2 cups fermented kimchi, cut into bite sizes
- 1 Tbs.gochugaru, Korean red pepper flakes (Optional)
- small pinch of sugar, if you kimchi is too sour
- 1/4 to 1/2 tsp salt (depending on how slaty your kimchi is)
- 1/8 tsp black pepper
- 3 green onions
- 1 red chili (optional)
- 1 block (14 oz) firm or extra firm tofu
- 1 Tbs sesame oil
- 1 tsp sesame seeds
- Heat a large skillet over medium high heat; add bacon and cook until its edges are brown, about 3 to 4 minutes. Stirring occasionally. When the skillet is coated with bacon fat, add pork and season pork with small pinch of salt and pepper, about 1/8 tsp each. Cook pork until golden about 4 to 5 minutes, stirring occasionally.
- Add sliced shallot or onion and cook until shallot is soften, about 2 to 3 minutes. Pour mirin and deglaze bottom of skillet.
- When mirin is evaporated, add kimchi, gochugaru, sugar, slat and pepper. Stirring occasionally and cook them until kimchi has soften, about 4 to 5 minutes.
- Meanwhile, cut tofu into halves (into 2 rectangles) and slice into 1/2-inch thin squares. Place on a microwave safe dish, cover with plastic wrap. Heat up for 2 minutes or until tofu is warm.
- Now, adding chopped green onions and chili into skillet and stir one last time. Place cooked kimchi and pork mixture on a side of serving plate and place warm tofu slices on another side. Drizzle sesame oil on top of kimchi mixture and sprinkle green onion and chili for garnish. Crush sesame seeds between your finger tips and sprinkle right on top of both tofu and kimchi! Place as much kimchi mixture on top of tofu and enjoy!