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Crispy Tofu & Kimchi Stir-Fry Recipe
ET Food Voyage
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.
5
from
3
votes
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Prep Time
5
minutes
mins
Cook Time
20
minutes
mins
Course
Dinner, Lunch
Cuisine
Asian, Korean
Servings
4
servings
Calories
268
kcal
Ingredients
2
Shallots
sliced
3
slices
Turkey Rashers
sliced
160
g
Kimchi (with juices)
roughly chopped
2
tbsp
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
Cumin Powder
1
tsp
Salt
½
tsp
Black Pepper
Instructions
Mix together all the seasoning with the cornflour. Drench tofu cubes in the mixture until fully coated.
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.
In the same pan, add more oil if needed. Cook turkey rashers for a few minutes until it starts to crisp up.
Add in the sliced shallots. Cook for a few minutes until softened.
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.
Add in the crispy tofu cubes and spring onions. Toss to mix well. Serve immediately.
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.
Feel free to swap the Chilli Garlic Sauce with Korean Gochujang.
This Crispy Tofu & Kimchi Stir-Fry is ideal to serve with Jasmine rice.
Keyword
Quick Recipes, Stir-Fry, Tofu