Spicy Tuna & Kimchi with Tofu
Super Quick 10-Minute Spicy Tuna & Kimchi with Tofu: Perfect for Late-Night Snacks or Drinks
A 10-minute wonder! This Spicy Tuna & Kimchi with Tofu is simple to make but tastes incredible. It’s the perfect choice for a late-night snack or an appetizer with drinks.
Main Ingredients
- Tofu 300g (1 block)
- Large can of spicy tuna (gochutuna) 1 can
- Napa cabbage kimchi 1.5 handfuls (approx. 150g)
Seasoning & Aromatics
- Perilla oil 1 Tbsp
- Kimchi brine 1/2 ladle
- Perilla oil 1 Tbsp
- Kimchi brine 1/2 ladle
Cooking Instructions
Step 1
Gently blanch the tofu in boiling water for about 1 minute. This helps the tofu firm up without breaking apart, maintaining its shape. After blanching, rinse the tofu in cold water, drain thoroughly, and cut into bite-sized pieces (about 2-3cm thick). Arrange the tofu nicely on a serving plate.
Step 2
Shake off excess seasoning from the napa cabbage kimchi and chop it into small pieces, about 1-2cm in size. Avoid chopping too finely, as it can become mushy when stir-fried. Aim for a manageable size.
Step 3
Heat a pan over medium heat. Add the chopped kimchi and the spicy tuna (drained if necessary), along with 1 Tbsp of perilla oil. Stir gently to avoid crushing the tuna; cook just until the kimchi softens, about 2-3 minutes. Avoid vigorous stirring.
Step 4
Add 1/2 ladle of kimchi brine to the pan and stir-fry for another minute. The kimchi brine will add a savory depth and moisture to the mixture. This completes the delicious spicy tuna and kimchi stir-fry.
Step 5
Arrange the blanched tofu on the plate. Spoon the warm, stir-fried spicy tuna and kimchi mixture in the center. Sprinkle with toasted sesame seeds to finish. Your Spicy Tuna & Kimchi with Tofu is now ready! If you have any leftover spicy tuna and kimchi stir-fry, it makes a fantastic topping for rice the next day, creating a delicious spicy tuna kimchi rice bowl.
