Spicy Kimchi Tofu Bowls
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3 servings
Added 2025-08-14
Updated 2025-08-15
Ingredients
3
People
For the tofu: | |
| 1 block | Firm or extra-firm tofu |
| 2 tbsps | Kimchi juice |
| 1 tbsp | Sesame oil |
| 1 tbsp | Maple syrup |
| 1 tbsp | Tamari |
| 1 tbsp | Dark soy sauce |
| 1 tbsp | Rice vinegar |
| 1 tbsp | Kimchi hot sauce or sriracha |
| 1 tsp | Cornstarch (to be whisked into reserved marinade) |
Pickled cucumber & radish: | |
| 2-3 | Radishes, thinly sliced |
| 2 | Persian cucumbers, thinly sliced |
| 1/4 cup | Rice vinegar or white vinegar |
| 2 tbsp | Tamari |
| 1-2 tsp | Chili crisp |
| 1 tsp | Sugar |
| 1 tbsp | Cilantro, chopped |
| Pinch of salt | |
Spicy kimchi mayo: | |
| 1/4 cup | Mayo |
| 2 tablespoons | Chopped kimchi |
| 1 tablespoon | Kimchi hot sauce or sriracha |
| Zest of 1 lime | |
Other bowl components: | |
| Cooked rice | |
| Shelled edamame | |
| Optional toppings: sesame seeds, scallions, lime wedges | |
Instructions
Cooking mode
- Bring a pot of generously salted water to a boil.
- Add the tofu and boil gently for 5 minutes.
- Drain and pat dry.
- In a bowl, whisk together the kimchi juice, sesame oil, maple syrup, tamari, dark soy, rice vinegar, and hot sauce.
- Add the tofu and let it marinate for 10 minutes.
- Make the pickled cucumber and radish by combining everything in a container.
- Shake and let sit for 5-10 minutes, in the fridge.
- Make the kimchi mayo by whisking everything together.
- Cook your rice and edamame (if necessary).
- Heat a thin layer of avocado oil in a pan on medium heat.
- Remove the tofu from the marinade (reserve the leftover marinade) and cook in a single layer for 3 to 4 minutes on one side until golden, then flip and cook another 2 minutes.
- Lower the heat.
- Whisk the cornstarch into the reserved marinade, then pour into the pan and cook for 1 minute until the sauce thickens and coats the tofu.
- Assemble the bowls and enjoy!