Name: Spicy Korean Tofu (Kkanpung Dubu)
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 block Tofu (firm or extra-firm, pressed and cubed); 2 pcs Chilies (red or green, sliced); 3 cloves Garlic (minced); 2 stalks Green onion (chopped); 1 tsp Sesame seeds; 2 tbs Vegetable oil (for frying); 2 tbs Maple syrup; 1 tbs Gochujang (Korean red chili paste); 1 tbs Soy sauce; 1 tsp Rice vinegar; 1 tsp Sesame oil; 2 cups Napa cabbage (chopped); 1 tbs Korean red pepper flakes (gochugaru); 2 cloves Garlic (minced); 1 tsp Ginger (grated); 1 cup Daikon radish (julienned); 0.5 cup Carrot (julienned); 1 stalk Green onion (chopped); 1 tbs Soy sauce; 2 tbs Salt (for salting cabbage)

Tofu Stir Fried with Chilies, Garlic, Green Onion, House Made Vegan Kimchi, Spicy Maple Sauce, Sesame Seeds

Chop 1 small Napa cabbage into bite-sized pieces. Rinse thoroughly and place in a large bowl. Sprinkle with 1 tablespoon of salt and massage the cabbage to draw out moisture. Let sit for 1 hour, stirring occasionally. Then rinse well under cold water and drain.

Prepare the Vegetables

In a blender, combine 2 tablespoons of Korean red pepper flakes (gochugaru), 2 cloves garlic, 1 teaspoon freshly grated ginger, 1 tablespoon soy sauce, 1 tablespoon maple syrup, and 2 tablespoons of water. Blend until a smooth paste forms.

Make the Kimchi Paste

Mix the paste with the drained cabbage until evenly coated. Add 1/4 cup julienned carrots, 1/4 cup chopped green onions, and mix well. Pack tightly into a clean jar, pressing down to remove air pockets. Leave some headspace for expansion. Seal and let ferment at room temperature for 1–2 days, then refrigerate for at least another day before use.

Combine and Ferment

In a small bowl, whisk together 2 tablespoons gochujang (Korean chili paste), 1 tablespoon soy sauce, 1 tablespoon maple syrup, 1 teaspoon rice vinegar, 1/2 teaspoon sesame oil, and 1 tablespoon water. Set aside for stir-frying.

Prepare the Sauce

Drain a 14-ounce block of extra-firm tofu and press to remove excess water (15–30 minutes). Cut into 1-inch cubes. Heat 1 tablespoon vegetable oil in a non-stick skillet over medium heat. Add tofu pieces and cook until all sides are golden brown and crispy, about 10–12 minutes. Remove from skillet and set aside.

Prepare and Cook Tofu

In the same skillet, add 1 teaspoon more oil if needed. Add 2 cloves minced garlic, 1–2 chopped red chilies (adjust to heat preference), and 2 chopped green onions. Sauté for 1–2 minutes until fragrant.

Sauté Aromatics and Stir Fry

Add the crispy tofu back into the pan with the aromatics. Pour in the prepared Spicy Maple Sauce and toss everything together to coat evenly. Stir-fry for another 2–3 minutes until sauce thickens and clings to the tofu.

Combine Tofu and Sauce

Stir in 1/2 cup of the house made vegan kimchi. Cook for 1 more minute to warm through. Garnish with toasted sesame seeds and additional chopped green onions if desired. Serve hot with steamed rice or as a side dish.

spicy korean tofu (kkanpung dubu)

Recipe information

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