Spicy Kimchi & Gochujang Breakfast Scramble with Crispy Tofu

Instructions

1. 1

   Press the firm tofu to remove excess water, then cut into small cubes.

   ~5 min
2. 2

   Chop the kimchi into smaller pieces. Mince the garlic and thinly slice the green onions, separating the white and green parts.

   ~3 min
3. 3

   In a small bowl, whisk together the gochujang, soy sauce, and sesame oil.

   ~1 min
4. 4

   Heat vegetable oil in a frying pan over medium-high heat. Add the tofu cubes and cook until golden brown and crispy on all sides, about 5-7 minutes.

   ~7 min
5. 5

   Add the chopped kimchi and minced garlic to the pan with the tofu. Cook for another 3 minutes, stirring frequently, until the kimchi is slightly softened and fragrant.

   ~3 min
6. 6

   Push the tofu and kimchi mixture to one side of the pan. Pour the beaten eggs into the empty side of the pan. Scramble the eggs until cooked through.

   ~2 min
7. 7

   Gently mix the scrambled eggs with the tofu and kimchi mixture. Stir in the white parts of the green onions.

   ~1 min
8. 8

   Pour the gochujang sauce mixture over everything and toss to combine. Cook for another 1-2 minutes until the sauce is heated through and coats the ingredients.

   ~2 min
9. 9

   Serve immediately, garnished with the green parts of the sliced green onions.