Tofu with Pork Belly and Kimchee

Total Time:
50 min
Prep:
35 min
Cook:
15 min

Yield:
4 servings
Level:
Intermediate

Ingredients
  • 1 package firm tofu
  • Salt
  • 150 grams pork belly, thinly sliced (slice thicker if preferred)
  • 12 ounces fermented kimchee, chopped
  • 1 cup sliced onion
  • 1 jalapeno, sliced
  • 1 green onion, cut into 2- to 2 1/2-inch pieces
  • 1/2 teaspoon crushed garlic
  • 1 teaspoon sugar
  • 1 teaspoon oyster sauce
  • 2 tablespoons Korean chile flakes
  • 2 teaspoons corn syrup
  • 2 teaspoons soy sauce
  • 1/2 teaspoon sesame oil
  • 1/4 teaspoon sesame seeds
Directions
  • Cut the tofu into rectangles and sprinkle with a little salt. Steam, saute or even microwave the tofu, just to heat it up.

  • Heat a saute pan over high heat for 30 seconds. Add the sliced pork belly and cook for about 5 minutes, until cooked through. Add the kimchee, onion, jalapeno, green onion, garlic, sugar, oyster sauce, chile flakes, corn syrup and soy sauce. Saute for 3 minutes.

  • Plate the tofu like dominoes and top with the kimchee-pork belly mixture. Drizzle with sesame oil and garnish with sesame seeds.

This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. Food Network Kitchen has not tested it for home use and therefore cannot make any representation as to the results.


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