Spicy Tofu and Vegetable Scramble (Dubu Kimchi)

Ingredients

• 1 block Firm Tofu, drained and crumbled
• 1 cup Kimchi, chopped
• 1/2 medium Onion, sliced
• 1/2 medium Bell Pepper, sliced
• 1 tablespoon Gochujang (Korean chili paste)
• 1 tablespoon Soy Sauce
• 1 tablespoon Sesame Oil
• 1 tablespoon Vegetable Oil
• 2 stalks Green Onions, sliced
• 1 tablespoon Sesame Seeds

Instructions

1. 1Heat the 1 tablespoon of vegetable oil in a 12-inch skillet over medium heat, which is 350°F (175°C).
2. 2Add the 1/2 medium onion, sliced, and the 1/2 medium bell pepper, sliced, to the hot skillet. Cook, stirring occasionally, for 5 minutes, or until the vegetables look softened and slightly see-through.
3. 3Add the 1 block of firm tofu, drained and crumbled, and the 1 cup of kimchi, chopped, to the skillet. Stir everything together for 5 to 7 minutes, breaking up the tofu into smaller pieces with your spoon and making sure it is evenly mixed with the kimchi. The tofu should start to look slightly golden in places.
4. 4Stir in the 1 tablespoon of gochujang, the 1 tablespoon of soy sauce, and the 1 tablespoon of sesame oil. Mix well so all the tofu and vegetables are coated.
5. 5Continue to cook for another 2 to 3 minutes, stirring frequently, until the mixture is heated through and the sauce has thickened slightly.
6. 6Remove the skillet from the heat. Sprinkle the 2 stalks of green onions, sliced, and the 1 tablespoon of sesame seeds over the top.
7. 7Serve the spicy tofu and vegetable scramble hot.

Related Guides