Tofu Kimchi

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Bear Hands (author): If you’ve never heard of tofu kimchi you’re gonna wanna pay attention to the following. Ready? Here goes:

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Hubby Bear (eater): This is a pescatarian version of Tofu Kimchi made with shrimp. Tofu Kimchi used to be one of my favorite dishes when we were eating pork. I always thought it was funny that it was called “Tofu Kimchi” because it sounds vegetarian, but pork actually plays a large part. If you’re pescatarian or don’t eat pork, this is a must try!

Some dishes are so sensible that one wonders why they are not prepared more often. Tofu kimchi is one such dish. A beloved fixture of Korean taverns and late-night gatherings, it traditionally pairs spicy stir-fried kimchi with pork and soft, cooling tofu. This version takes a slightly different route, substituting shrimp for pork while preserving everything that makes the dish so compelling: heat, richness, acidity, and the delightful contrast between warm, boldly seasoned toppings and mild tofu. It is the sort of meal that encourages conversation, lingering at the table, and perhaps helping oneself to just one more bite before clearing the dishes.

The shrimp prove particularly suited to the task. Their sweetness stands up beautifully to the assertive character of well-aged kimchi -and are especially compatible with very traditional kimchis that already contain fermented shrimps in their recipe -  while a brief smoked paprika and shoyu marinade lends them an additional depth that feels entirely at home among the fermented flavors. It is not a traditional rendition, perhaps, but then good home cooking has always been more concerned with feeding people well than obeying rigid rules.

Detailed recipe:

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Tofu Kimchi

Yield: 6

Author: Bear Hands

Tofu kimchi is a dish from the old days and if you’ve had it before you know it is the definition of “deceptively simple” and if this is your first tiem having it you’ll quickly find it’s a dish that is as satisfying to enjoy as it is easy to make. – with or without alcohol -  Try some with your family and friends today!

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Ingredients

For the Tofu Kimchi

• 1½ cups well-aged kimchi (larger pieces are ideal, though you may chop it if preferred)
• 1 large Maui sweet or Vidalia onion, (cut into bite-sized pieces. You want the pieces you make with the onion to roughly match how large you left your kimchi pieces).
• 1 lb jumbo shrimp, (cleaned) - this dish traditionally calls for pork but we don’t eat pork-meat at our house so I’ve opted to use shrimps in my modification of this dish for a pescatarian household. If you do eat pork-meat please use it if it’s your fancy to do so – or try my version, with shrimp, for a seafood retelling of a classic.
• 1 teaspoon onion powder
• 1 teaspoon shoyu
• 1 teaspoon Korean red pepper powder
• 1 teaspoon black pepper
• 2 blocks firm tofu, (cut into bite-sized pieces)
• 1 teaspoon toasted sesame seeds

For the Shrimp Marinade

• 1 tablespoon shoyu
• 1 tablespoon smoked paprika

Optional Garnishes

• Sliced green onions
• Sesame oil or green onion oil
• Cucumber slices
• Whole scallion stalks

Instructions

1. Step 1 — Marinate the shrimp
2. Combine the shrimp with the smoked paprika and one tablespoon of shoyu. Toss thoroughly to coat and refrigerate for at least one hour.
3. This brief rest allows the seasoning to permeate the shrimp and gives them a richer, smokier character once cooked.
4. Step 2 — Cook the shrimp
5. Heat a lightly oiled wok or large skillet over medium-high heat.
6. Cook the shrimp in two equal batches, taking care not to overcrowd the pan. A crowded pan steams; a properly spaced pan sears, you want the shrimps to take on some color in this dish rather than steam in their own juices.
7. Transfer each cooked batch to a bowl and set aside.
8. Step 3 — Build the kimchi base
9. Add a little additional oil to the pan if needed.
10. Stir-fry the onions until they begin to soften and turn translucent around the edges. Add the kimchi and continue cooking until the onions and kimchi have become thoroughly acquainted and the mixture smells wonderfully fragrant.
11. Step 4 — Bring everything together
12. Return the shrimp to the pan.
13. Add the shoyu, onion powder, and red pepper powder. Stir thoroughly so that every shrimp becomes coated in the kimchi juices and seasoning.
14. Continue cooking until everything is heated through and the flavors have fully mingled.
15. Step 5 — Finish the stir-fry
16. When you are pleased with the color and consistency of the mixture, remove it from the heat.
17. Add the black pepper and toasted sesame seeds, stirring once more to distribute them evenly.

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