Spicy Tofu Kimchi Over Rice
Experience a bold and flavorful fusion of textures and heat with this Spicy Tofu Kimchi Over Rice recipe—a perfect weeknight meal for lovers of Korean-inspired cuisine. Crispy, golden-brown tofu cubes are pan-fried to perfection and tossed in a rich, umami-packed sauce made from caramelized kimchi, tangy kimchi juice, savory soy sauce, and spicy gochujang. Served atop fluffy white rice, this dish is elevated with fresh garnishes of green onions and toasted sesame seeds for a delightful crunch and pop of color. With just 30 minutes from start to finish, this recipe delivers a balance of spice, tang, and hearty comfort that’s sure to satisfy. Whether you're craving a vegan-friendly dinner idea or simply looking to explore bold flavors, this quick and easy meal delivers in every way. Perfect for those who love Korean flavors, tofu recipes, or spicy rice bowls!
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Recipe Information
Ingredients
- 400 grams firm tofu
- 2 tablespoons cornstarch
- 3 tablespoons vegetable oil
- 1 cup kimchi
- 2 tablespoons kimchi juice
- 1 tablespoon soy sauce
- 1 tablespoon gochujang (Korean chili paste)
- 1 teaspoon toasted sesame oil
- 2 stalks green onion (thinly sliced)
- 1 teaspoon white sesame seeds
- 2 cups cooked white rice
Instructions
Press the firm tofu for about 10 minutes to remove excess moisture. Use a tofu press or sandwich the tofu between two plates with a heavy object on top.
Cut the tofu into bite-sized cubes. In a large bowl, toss the tofu cubes with cornstarch until evenly coated.
Heat 2 tablespoons of vegetable oil in a non-stick skillet over medium heat. Add the tofu cubes and pan-fry until crispy and golden on all sides, about 8-10 minutes. Remove the tofu from the pan and set aside.
In the same skillet, add the remaining 1 tablespoon of vegetable oil and sauté the kimchi for 2-3 minutes until it becomes slightly caramelized and fragrant.
In a small bowl, mix together the kimchi juice, soy sauce, gochujang, and toasted sesame oil. Pour the sauce into the skillet with the kimchi and stir to combine.
Return the crispy tofu to the skillet and toss with the kimchi mixture until well-coated and heated through, about 2-3 minutes.
To serve, divide the cooked white rice between two bowls. Top the rice with the spicy tofu kimchi mixture.
Garnish with sliced green onions and sesame seeds. Serve immediately and enjoy this spicy and satisfying dish!
Nutrition Facts
Calories |
1284 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.7 g | 86% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 25.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2720 mg | 118% | |
| Total Carbohydrate | 131.1 g | 48% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 10.6 g | ||
| Protein | 56.4 g | 113% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 765 mg | 59% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 1108 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
