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Preparation time
10 minutes
Total time:
20 minutes
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Ingredients
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450 g (1 lb.) extra-firm tofu, cubed
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90 mL (6 tbsp.) (divided) vegetable oil
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3 green onions, chopped
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1 orange pepper, seeded and diced
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1 tbsp. chopped ginger
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2 cloves of garlic, minced
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180 mL (¾ cup) kimchi
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55 g (¼ cup) brown sugar
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15 mL (1 tbsp.) ketchup
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45 mL (3 tbsp.) soy sauce
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125 mL (½ cup) vegetable broth
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Directions
Place tofu cubes in a bowl. Coat well with cornstarch. In a non-stick skillet, heat half the oil. Add half the tofu cubes and fry until golden brown and crispy. Add oil as needed. Repeat with remaining tofu cubes and set aside. In the same skillet set over medium heat, sauté green onions, orange pepper, ginger and garlic for 4 minutes, adding the rest of the oil. Add remaining ingredients and tofu, bring to a boil, reduce heat, and simmer for 5 minutes. Serve with basmati rice.
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