Best 2 Spicy Tofu Kimchi Over Rice Recipes

Tofu kimchi is a savory and spicy Korean dish made from fermented vegetables, tofu, and gochujang, a spicy Korean chili paste. It is a versatile dish with an umami flavor that can be served as an appetizer, side dish, or main course. This article will guide you through the steps of making a delicious and authentic spicy tofu kimchi over rice dish that will tantalize your taste buds.

Check out the recipes below so you can choose the best recipe for yourself!

SPICY TOFU KIMCHI OVER RICE

Spicy Tofu Kimchi over Rice image

This is the best dish I've ever made. If you are only going to make one of my recipes, go for this one. This recipe calls for store bought kimchi. A lot of Asian groceries make their own. It's best to go for the home made stuff. To make this vegan, skip the egg.

Provided by Vito Fun

Categories One Dish Meal

Time 18m

Yield 3-4 serving(s)

Number Of Ingredients 11

Ingredients

1 teaspoon olive oil
1 teaspoon sesame oil
1 teaspoon red pepper flakes
1/2 ounce fresh ginger (grated)
1/2 ounce garlic clove (pressed)
1/2 ounce fresh scallions (chopped)
8 ounces firm tofu (cubed)
1 tablespoon soy sauce
1/2 pint cabbage kimchi (pureed)
2 ounces water
1 egg

Steps:

Heat up the olive oil and sesame oil.
After it is nice and hot at a high flame, throw in the red pepper flakes, ginger, garlic and scallions. Sauté them for two minutes.
Toss in the tofu, sauté it for two minutes. Pour in the soy sauce and oyster sauce. Sauté for two more minutes.
Toss in the pureed kimchi and water. Bring it to boil.
Crack the egg open in the mixture and stir it inches When the egg is cooked, your food is done.
Serve over rice.

Nutrition Facts : Calories 121.8, Fat 8, SaturatedFat 1.6, Cholesterol 70.5, Sodium 370.3, Carbohydrate 4.8, Fiber 1.2, Sugar 1, Protein 9.5

RICE BOWLS WITH TOFU AND KIMCHI

Rice Bowls with Tofu and Kimchi image

They key to a really standout grain or rice bowl meal is to mix up different textures, temperatures and flavors. Try combining raw and cooked elements along with mild and bold flavors. In this recipe, the tofu is glazed with a lightly sweet mixture which offsets the freshness of cucumbers and bell peppers and the sharp garlicky flavor of kimchee.

Provided by Food Network Kitchen

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 1/4 cups short-grain brown rice
Kosher salt
1 16-ounce package extra-firm tofu, drained
2 tablespoons vegetable oil
1 cup drained kimchi, roughly chopped, plus 2 tablespoons brine
1 tablespoon plus 1 teaspoon toasted sesame oil
1 tablespoon hoisin sauce
2 teaspoons packed light brown sugar
1/4 seedless cucumber, thinly sliced
1/2 yellow bell pepper, thinly sliced
6 small radishes, thinly sliced
2 small scallions, thinly sliced

Steps:

Bring a medium saucepan of water to a boil. Stir in the rice and a big pinch of salt. Reduce the heat to maintain a simmer and cook, uncovered and stirring occasionally, until the rice is tender, 20 to 25 minutes. Drain well and return to the saucepan.
Meanwhile, cut the tofu into 1- to 1 1/2-inch cubes. Press with paper towels to remove as much moisture as possible. Heat the vegetable oil in a large skillet over medium-high heat. Add the tofu pieces and season with salt. Cook, stirring occasionally, until the tofu is well browned on all sides, about 20 minutes.
Stir together the kimchi brine, 1 teaspoon sesame oil, the hoisin sauce and brown sugar in a small bowl. Add to the skillet and cook, stirring, until the tofu is well coated and lightly caramelized, about 5 minutes.
Combine the cucumber, bell pepper, radishes, scallions and remaining 1 tablespoon sesame oil in a large bowl; toss well. Season with 1/4 teaspoon salt.
Divide the rice among shallow bowls. Top with the tofu, vegetables and kimchi.

Nutrition Facts : Calories 430, Fat 20 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 469 milligrams, Carbohydrate 54 grams, Fiber 6 grams, Protein 17 grams, Sugar 6 grams

Tips:

Use extra firm tofu. This type of tofu holds its shape better when cooked and won't crumble as easily.
Press the tofu before cooking. This helps to remove excess water and results in a firmer, more flavorful tofu.
Marinate the tofu for at least 30 minutes. This allows the flavors to penetrate the tofu and makes it more flavorful.
Cook the tofu over medium heat. This helps to prevent the tofu from sticking to the pan and burning.
Don't overcook the tofu. Overcooked tofu is tough and chewy. Cook the tofu until it is just heated through.
Serve the tofu immediately. Tofu is best when served hot and fresh.

Conclusion:

This spicy tofu kimchi over rice is a delicious and easy-to-make meal that is perfect for a weeknight dinner. The tofu is flavorful and tender, the kimchi adds a spicy and tangy flavor, and the rice is the perfect base for the dish. This dish is also a great way to use up leftover tofu and kimchi.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

#30-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #szechuan #main-dish #vegetables #asian #chinese #easy #beginner-cook #vegetarian #dietary #one-dish-meal #inexpensive