Kimchee, pork & tofu


Went to the library’s cookbooks section looking for inspiration yesterday, found Ming Tsai’s recipes and decided to put my kimchee to good use, and develop my own simpler dish. The problem is regular kimchee from the market probably doesn’t have enough spices to give the tofu a kick, so I had to add some other ingredients. Hubby seemed to have enjoyed it, so here is the recipe:

1 tablespoon olive oil
1/2 pound ground pork
1 box firm tofu, cut into 1/2-inch dice
2-3 cups Kimchee, strained
1/2 t salt
1/4 t pepper
1 T spicy soy sauce
1/2 T fish sauce
Sesame oil, for drizzling

  1. Heat a large wok or sauté pan over high heat. Add the oil and swirl to coat the pan. Add the pork and cook, stirring to break up the meat, until the pork is just cooked through, about 5 minutes.
  2. Add the tofu and kimchee and toss gently to mix. Season with salt, pepper, soy sauce and fish sauce, transfer to a serving plate, and drizzle with sesame oil. Serve immediately.

Adapted from


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