vegan kimchi tofu noodles recipe

Kimchi Tofu with Noodles

So, you may have noticed my slight kimchi obsession – I always make sure to have a batch on the go (and can start to feel panicked when it’s running low!) Check out the recipe I use here! But if you haven’t got a jar of your own kimchi fermenting away, there are plenty of ready-made vegan kimchi brands to be found in health foods shops and supermarkets.

vegan kimchi vietnamese fusion

Sometimes though, people find it difficult to know how to incorporate it into their meals so I thought I’d share with you one of my most favourite ways of eating kimchi. It really is an easy dish which uses kimchi as the main flavour, paired with a few other simple ingredients.

This recipe is a really basic example of a regular go-to meal for me. It is a base recipe which can be tweaked however you please. I will often separately flash fry pulled oyster mushrooms and add them into the pan with the kimchi just before serving. Let your imagination go wild!

Kimchi Tofu with Noodles

Using Vegan Kimchi
Course: Main Course
Cuisine: Korean
Keyword: kimchi
Servings: 2 people

Ingredients

  • 3 tbsp kimchi
  • 300 g firm tofu drained, pressed, and chopped
  • 100 ml porcini mushroom stock soak dried mushrooms for approx. 10 minutes and use the liquid
  • 200 g noodles
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil plus more for frying
  • 2 tsp syrup agave, maple, etc.
  • 4 sliced spring onions
  • Seasoning
  • 1 lime

Instructions

  • Cook the noodles according to packet instructions, drain and rinse under cold water
  • Mix the noodles in a bowl with the soy sauce, sesame oil and syrup and set aside until serving
  • Roughly chop the kimchi and set aside 1 tbsp for serving fresh
  • Heat up a splash of sesame oil in a frying pan and add in the 2 tbsp of kimchi
  • Fry off the kimchi for about 5 minutes, until it starts to caramelise (if it starts to dry, top up with any of the kimchi water left from the mix)
  • Add in the stock and the tofu, cook for approx. 10 minutes, until the tofu is spongy and the kimchi starts to congeal into a sauce (top up with more stock as necessary)
  • Place the cold coated noodles in a bowl (if you prefer them hot, stick into the pan with the kimchi mix for the last minute)
  • Top with the kimchi mix, season to taste and then dollop on the fresh kimchi and chopped spring onions
  • Squeeze a little lime juice over to serve

Top Tip: if you have a little extra time to prepare for this dish, marinate the tofu in a simple marinade overnight. I like to use apple juice, soy sauce, lime juice and chilli

Leave a Reply

Chat with Edible Ethics
Holler Box
%d bloggers like this: