Tofu Kimchi Stir-Fry - alive magazine
This fusion of Korean and Japanese flavours is jumpy with attention grabbers: fiery kimchi, nutty soba, and crispy veggies. And the duo of seared tofu and…
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Cooking tools:
- Paper towel
- Cutting board
- Plate
- Chef's knife
- Wok
- Skillet
- Stove
- Mixing bowl
- Measuring spoon
- Measuring cup
- Spoon
- Pot
- Slotted spoon
- Colander
- Tongs
- Spatula
Ingredients
- 12 oz (350 g) block extra-firm tofu
- 2 Tbsp (30 mL) low-sodium soy sauce or tamari
- 1 Tbsp (15 mL) rice vinegar
- 1 Tbsp (15 mL) kimchi liquid
- 2 tsp (10 mL) honey
- 2 tsp (10 mL) toasted sesame oil
- 1 Tbsp (15 mL) peanut or grapeseed oil
- 1 cup (250 mL) sliced red onion
- 2 medium carrots, sliced
- 1 medium zucchini, sliced
- 1 1/2 cups (350 mL) kimchi
- 1 cup (250 mL) frozen shelled edamame
- 1/2 lb (225 g) soba noodles
- 2 Tbsp (30 mL) sesame seeds
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