Spicy Umami Tofu and Kimchi Scramble

Instructions

1. 1

   Press the tofu to remove excess water, then cut it into small cubes (about 1/2 inch).

   ~5 min
2. 2

   Finely chop the kimchi and mince the garlic and green onions.

   ~3 min
3. 3

   In a mixing bowl, whisk together the eggs, gochujang, and soy sauce until well combined. Set aside.

   ~2 min
4. 4

   Heat 1 tablespoon of neutral oil in a frying pan over medium-high heat. Add the tofu cubes and cook until golden brown and crispy on all sides, about 6-8 minutes. Remove tofu from the pan and set aside.

   ~8 min
5. 5

   Add the remaining 1 tablespoon of neutral oil to the same pan. Add the minced garlic and sauté for about 30 seconds until fragrant. Add the chopped kimchi and cook for 2-3 minutes until slightly softened and caramelized.

   ~3 min
6. 6

   Pour the egg mixture into the pan with the kimchi. Scramble the eggs gently, incorporating the kimchi and tofu back into the mixture. Cook until the eggs are set but still slightly moist.

   ~4 min
7. 7

   Stir in the sesame oil and chopped green onions. Season with a pinch of salt and black pepper to taste.

   ~1 min
8. 8

   Serve immediately, garnished with extra green onions if desired.