Can I store leftovers?

Yes, store in an airtight container in the refrigerator for up to 3 days.

Can I make this ahead?

The kimchi slaw can be prepared a day in advance for better flavor. Tofu is best freshly cooked.

What can I substitute for gochujang?

Sriracha mixed with a bit of miso paste is a good alternative for similar heat and depth.

Is there a way to make it gluten-free?

Use tamari in place of soy sauce for a gluten-free version.

Can I bake the tofu instead of frying?

Yes, bake at 400°F (200°C) for 25-30 minutes, flipping halfway through until crispy.

Korean Sesame-Crusted Tofu with Kimchi Slaw and Chili Sauce

Name: Korean Sesame-Crusted Tofu with Kimchi Slaw and Chili Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Main Course
Ingredients: 1 block firm tofu; 1/4 cup soy sauce; 2 tablespoons sesame oil; 1 tablespoon rice vinegar; 1 clove garlic; 1/4 cup sesame seeds; 1 cup kimchi; 2 cups napa cabbage; 1 carrot; 2 green onions; 1 tablespoon rice vinegar; 1 teaspoon sugar; 2 tablespoons gochujang (Korean chili paste); 1 tablespoon honey; 1 tablespoon soy sauce; 1 tablespoon rice vinegar; 2 teaspoons sesame oil

A flavorful plant-based dish with Korean flair

Crispy sesame-crusted tofu pairs deliciously with a vibrant kimchi slaw and a spicy chili sauce for a balanced and bold meal.

45 min
4
Intermediate

Ingredients

For the Sesame-Crusted Tofu

1 block firm tofu

drained and pressed

1/4 cup soy sauce

2 tablespoons sesame oil

1 tablespoon rice vinegar

1 clove garlic

minced

1/4 cup sesame seeds

For the Kimchi Slaw

1 cup kimchi

chopped

2 cups napa cabbage

shredded

1 carrot

julienned

2 green onions

thinly sliced

1 tablespoon rice vinegar

1 teaspoon sugar

For the Chili Sauce

2 tablespoons gochujang (Korean chili paste)

1 tablespoon honey

1 tablespoon soy sauce

1 tablespoon rice vinegar

2 teaspoons sesame oil

Preparation

Marinating the Tofu

Slice the tofu

Cut the pressed tofu into 1/2-inch thick slices.

Prepare the marinade

Combine soy sauce, sesame oil, rice vinegar, and minced garlic in a shallow dish.

Pressing the tofu removes excess moisture for extra crispiness.

Marinate tofu

Add tofu slices to the marinade, ensuring they are well-coated, and let sit for 15 minutes.

Preparing the Kimchi Slaw

Combine vegetables

In a large bowl, combine chopped kimchi, shredded napa cabbage, julienned carrot, and sliced green onions.

Season slaw

Add rice vinegar and sugar, tossing to combine.

Rest slaw

Let sit at room temperature for 10 minutes to meld flavors.

Ensure to drain excess liquid from the kimchi to prevent the slaw from becoming watery.

Cooking Process

Crust the tofu

Remove tofu from marinade and coat each slice with sesame seeds.

Fry the tofu

Heat a non-stick skillet over medium heat and add a splash of oil. Fry tofu slices for 3-4 minutes on each side until golden and crispy.

Mix the chili sauce

In a small bowl, whisk together gochujang, honey, soy sauce, rice vinegar, and sesame oil until smooth.

Plating & Serving