Korean Sesame-Crusted Tofu with Kimchi Slaw and Chili Sauce
Crispy sesame-crusted tofu pairs deliciously with a vibrant kimchi slaw and a spicy chili sauce for a balanced and bold meal.
Preparation
Get these tasks done before you start cooking.
Marinating the Tofu
- 1
Slice the tofu
Cut the pressed tofu into 1/2-inch thick slices.
- 2
Prepare the marinade
Combine soy sauce, sesame oil, rice vinegar, and minced garlic in a shallow dish.
Tip: Pressing the tofu removes excess moisture for extra crispiness.
- 3
Marinate tofu
Add tofu slices to the marinade, ensuring they are well-coated, and let sit for 15 minutes.
Preparing the Kimchi Slaw
- 1
Combine vegetables
In a large bowl, combine chopped kimchi, shredded napa cabbage, julienned carrot, and sliced green onions.
- 2
Season slaw
Add rice vinegar and sugar, tossing to combine.
- 3
Rest slaw
Let sit at room temperature for 10 minutes to meld flavors.
Tip: Ensure to drain excess liquid from the kimchi to prevent the slaw from becoming watery.
How to Make Korean Sesame-Crusted Tofu with Kimchi Slaw and Chili Sauce
Total time: 1 h · Yields 4 servings
- 1
Crust the tofu
Remove tofu from marinade and coat each slice with sesame seeds.
- 2
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.
- 3
Mix the chili sauce
In a small bowl, whisk together gochujang, honey, soy sauce, rice vinegar, and sesame oil until smooth.
Chef's Tips
Frequently asked questions
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.
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