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Nutrition Facts
Serving Size 1 (135g) Recipe makes 3 servings The following items or measurements are not included below: cabbage kimchi
Calories 121
Calories from Fat 71		(59%)
Amount Per Serving		%DV
	Total Fat 8.0g	12%
	Saturated Fat 1.6g	8%
	Monounsaturated Fat 3.3g
	Polyunsaturated Fat 2.4g
	Trans Fat 0.0g
Cholesterol 70mg		23%
Sodium 370mg		15%
Potassium 210mg		6%
Total Carbohydrate 4.8g		1%
	Dietary Fiber 1.2g	4%
	Sugars 1.0g
Protein 9.5g		18%
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Spicy Tofu Kimchi over Rice

Recipe #299982 | 18 min | 8 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Vito Fun
Apr 22, 2008

This is the best dish I've ever made. If you are only going to make one of my recipes, go for this one. This recipe calls for store bought kimchi. A lot of Asian groceries make their own. It's best to go for the home made stuff. To make this vegan, skip the egg.

SERVES 3 -4 (change servings and units)

Ingredients

1 teaspoon olive oil
1 teaspoon sesame oil
1 teaspoon red pepper flakes
1/2 ounce fresh ginger (grated)
1/2 ounce garlic clove (pressed)
1/2 ounce fresh scallions (chopped)
8 ounces firm tofu (cubed)
1 tablespoon soy sauce
1/2 pint cabbage kimchi (pureed)
2 ounces water
1 egg

Directions

1
Heat up the olive oil and sesame oil.
2
After it is nice and hot at a high flame, throw in the red pepper flakes, ginger, garlic and scallions. Sauté them for two minutes.
3
Toss in the tofu, sauté it for two minutes. Pour in the soy sauce and oyster sauce. Sauté for two more minutes.
4
Toss in the pureed kimchi and water. Bring it to boil.
5
Crack the egg open in the mixture and stir it inches When the egg is cooked, your food is done.
6
Serve over rice.