Tofu with Stir-Fried Kimchi


  • Drain and dry the tofu. Press well to remove all the water.

  • Make the sauce by mixing gochujang, sugar, sesame oil, minced garlic, and black pepper.

  • Grease a pan with vegetable oil and start to stir-fry the pork. When the meat is cooked, add onion and kimchi.

  • Continue to stir-fry for a few minutes and season with Korean chilli powder. As soon as the onion is soft, add the sauce.

  • Keep cooking for 2 minutes and place on a plate with cubed tofu and garnish with sesame seeds.


  • Cubed Jongga soy-rich tofu 180 g
  • O’Food Gochujang 15 g
  • Sugar 8 g
  • O’food Toasted Sesame Seed Oil 5 ml
  • Chopped garlic 5 g
  • Ground black pepper 1 g
  • Vegetable oil 5 ml
  • Sliced pork belly or shoulder 100 g
  • Sliced onions 50 g
  • Jongga Stir-Fried Cabbage Kimchi 130 g
  • O’Food Korean Red Pepper Powder (gochugaru) 10 g
  • Sesame seeds 2 g