Kimchi is one of the most popular Korean dishes made of pickled vegetables – most popularly using napa cabbage, is able be eaten on its own or used as a base for stew or stir fry. In this recipe, I paired the napa cabbage kimchi with firm tofu cubes and bunashimeiji mushrooms. The combination of spicy, sweet and a hint of sour makes an appetizing dish whilst the firm tofu cubes and soft springy bunashimeiji mushrooms provide a contrast in texture. Kimchi Tofu with Bunashimeji Mushrooms is one of the best choices.
This dish is easy to cook and does not take a lot of preparation time. Adjust the amount of kimchi and gochujang paste according to your tolerance for spiciness. As you are able to see from the picture, I do like my dish extra spicy. Give this recipe an attempt and pair it with steamed rice or even as a condiment for plain porridge.
Recipe for Spicy Kimchi Tofu with Bunashimeji Mushrooms
- 2 pieces firm tofu, cut into cubes
- 1 pack of bunashimeiji mushrooms (approximately 150g)
- 2 pips garlic, sliced thinly
- 3 tablespoons of napa cabbage kimchi, cut into small pieces
- 1 tablespoon of gochujang paste (or adjust as you like)
- 1 tablespoon mirin
- 4 tablespoon cooking oil, preferably palm oil blend or sunflower/canola
- Black sesame and spring onion for garnishing, both optional
Heat up the wok and fry the firm tofu till light brown. Remove the fried tofu and drain. Reserve approximately one tablespoon of cooking oil in the wok.
Fry the garlic till beginning to brown. Add kimchi and stir fry for about 2 minutes on medium-high heat. Next, add the bunashimeiji mushrooms and continue to stir fry till softened. If it’s too dry, you can splash a tablespoon of water to keep moist.
Once mushrooms have softened, return the tofu into the wok and add the gochujang paste with mirin. Stir well for a minute or so.
Dish up and sprinkle with black sesame seeds and spring onions.