Ingredients
For the Tofu
14 oz (400 g) firm tofu, pressed and cut into cubes
1 tablespoon vegetable oil
Salt and pepper, to taste
Kimchi Butter
2 tablespoons unsalted butter
1/3 cup kimchi, finely chopped
1 teaspoon gochujang (Korean chili paste)
1 teaspoon soy sauce
1 teaspoon sesame oil
Garnish
1 teaspoon toasted sesame seeds
1 green onion, thinly sliced
Instructions
1. Prepare the Tofu
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Pat tofu dry to remove excess moisture.
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Season lightly with salt and pepper.
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Heat vegetable oil in a skillet over medium-high heat.
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Sear tofu cubes 3–4 minutes per side, until golden and crispy. Remove from skillet.
2. Make Kimchi Butter
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In the same skillet, melt butter over medium heat.
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Add chopped kimchi, gochujang, soy sauce, and sesame oil.
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Sauté 2–3 minutes until fragrant and slightly caramelized.
3. Combine Tofu and Sauce
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Return tofu to skillet. Toss gently to coat with kimchi butter.
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Cook 1–2 more minutes to meld flavors.
4. Serve
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Plate tofu and sprinkle with sesame seeds and green onions.
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Serve with steamed rice or noodles for a complete meal.
Notes
Press tofu well for maximum crispiness.
Adjust gochujang for desired heat level.
Butter can be substituted with vegan butter for plant-based option.
Can also broil tofu for extra crisp texture before adding kimchi butter.
- Prep Time: 10
- Cook Time: 15
Nutrition
- Calories: 320