Crispy Tofu & Kimchi Stir-Fry Recipe
A halal-friendly and easy Crispy Tofu & Kimchi Stir-Fry recipe - featuring a spicy & tangy flavour, perfect to pair with a steaming bowl of Jasmine rice.
Ingredients
- 2 Shallots (or 1 onion) sliced
- 3 slices Turkey Rashers sliced (optional)
- 160 g Kimchi (with juices) roughly chopped
- 2 tbsp Lee Kum Kee Garlic Chilli Sauce
- 2 Spring Onion sliced
- 2 tbsp Vegetable Oil
For the Crispy Tofu:
- 280 g Firm Tofu cubed
- ½ cup Cornflour
- 1 tsp Garlic Powder
- 1 tsp Paprika
- 1 tsp Salt
- ½ tsp White Pepper
Instructions
- Mix together all the seasoning with the cornflour. Drench tofu cubes in the mixture until fully coated.280 g Firm Tofu, ½ cup Cornflour, 1 tsp Garlic Powder, 1 tsp Paprika, 1 tsp Salt, ½ tsp White Pepper
- Heat vegetable oil in a large pan over medium-high heat. Cook tofu cubes until crispy and golden, roughly 3 minutes on each side. Set aside.2 tbsp Vegetable Oil
- In the same pan, add more oil if needed. Cook turkey rashers, if using, for a few minutes until they start to crisp up.3 slices Turkey Rashers
- Add in the sliced shallots. Cook for a few minutes until softened.2 Shallots (or 1 onion)
- Toss in the kimchi, together with its juices. Add the chilli garlic sauce, stir-fry for 5 minutes. Add a tablespoon of water if it gets too dry.160 g Kimchi (with juices), 2 tbsp Lee Kum Kee Garlic Chilli Sauce
- Add in the crispy tofu cubes and spring onions. Toss to mix well. Serve immediately.2 Spring Onion
Notes
- Use firm tofu (or extra firm) for this recipe. Soft or medium tofu would break apart too easily for this occasion and releases too much water.
- Cornflour helps to form the crispy coating and the golden colour. Feel free to switch up the seasoning for your own taste.
- Turkey rashers have been used to replace the typical use of pork belly in Korean cuisine.
- This Crispy Tofu & Kimchi Stir-Fry is ideal to serve with Jasmine rice.