Spicy Kimchi Tofu Rice Bowl
Crisp-edged tofu and kimchi stir-fried over hot rice, finished with sesame oil and spring onions. A fast, savory one-pan dinner with real heat from the kimchi.
- Total
- 26 min
- Prep 10 · Cook 16
- Serves
- 1
- Difficulty
- Easy
You'll practice: Searing · Stir-frying
- Savory
- Asian
- Spicy
- Stovetop
- Oven
Instructions
-
Rinse the 70 g rice under cold water until it runs clear, then drain. Put it in the saucepan with 150 ml water and a pinch of the salt. Bring to a boil, cover, and simmer on low for 12 minutes, until the water is absorbed and the grains are tender. Take it off the heat and leave it covered to steam.
~12 min
Rinsing removes surface starch so grains stay separate; covering and steaming lets residual heat finish cooking them evenly.
-
While step 1 cooks
While the rice cooks, press the 150 g tofu between paper towels for 2 minutes, then cut it into 2 cm cubes. Cut the 80 g kimchi into bite-size pieces and slice the 2 spring onions, keeping the white parts and green tops separate.
~2 min
Pressing squeezes out water so the tofu can brown instead of steaming in the pan.
-
Heat 1 tsp of the sesame oil in the non-stick pan over medium-high heat. Add the tofu in a single layer and cook for 6 minutes, turning every 2 minutes, until golden and crisp on most sides. Move it to a plate.
~8 min
A single layer and turning every 2 minutes lets each face dry and brown for crisp edges.
Press the tofu well and keep the cubes in one layer; any steam trapped between them stops the edges from crisping.
Searing Pat the tofu dry, keep cubes in one layer, and don't move them until each side releases easily and turns golden. Crowding or flipping too early steams them instead of browning.
-
Add the remaining 2 tsp sesame oil to the pan with the spring onion whites, 0.5 tsp garlic powder, 0.5 tsp dried basil, 0.25 tsp dried oregano and 0.5 tsp paprika. Stir for 30 seconds over medium heat until fragrant, not browned.
~1 min
Blooming spices in hot oil releases fat-soluble flavor compounds in seconds before they can burn.
Stir-frying Keep the pan hot and keep ingredients moving so aromatics bloom without scorching. Add wet kimchi after the spices so its moisture deglazes rather than cools the pan.
-
Add the kimchi and cook for 3 minutes, stirring, until it softens and its juices glaze the pan. Return the tofu, season with the remaining salt and 0.25 tsp black pepper, and toss for 1 minute until everything is hot and coated.
~4 min
Cooking the kimchi reduces its juices into a glaze that clings to and seasons the tofu.
Add the kimchi with its juices: the liquid reduces into a glossy glaze that seasons the tofu without extra sauce.
Stir-frying Keep the pan hot and keep ingredients moving so aromatics bloom without scorching. Add wet kimchi after the spices so its moisture deglazes rather than cools the pan.
-
Fluff the steamed rice with a fork and spoon it into a bowl. Top with the tofu and kimchi mixture and scatter over the spring onion greens.
~1 min