Kimchi & Tofu Scramble with Gochujang Glaze

Instructions

1. 1

   Press the firm tofu to remove excess water, then crumble it into bite-sized pieces in a large bowl.

   ~2 min
2. 2

   Finely chop the kimchi and thinly slice the scallions.

   ~3 min
3. 3

   In a small bowl, whisk together the gochujang, soy sauce, rice vinegar, and maple syrup to create the glaze.

   ~1 min
4. 4

   Heat the sesame oil in a non-stick frying pan over medium-high heat.

   ~1 min
5. 5

   Add the crumbled tofu to the pan and cook for 5-7 minutes, stirring occasionally, until it begins to lightly brown.

   ~7 min
6. 6

   Add the chopped kimchi to the pan and cook for another 2-3 minutes until heated through and slightly softened.

   ~3 min
7. 7

   Pour the gochujang glaze over the tofu and kimchi mixture. Stir well to coat everything evenly and cook for 1 minute more until the glaze thickens slightly.

   ~1 min
8. 8

   Stir in most of the sliced scallions and season with black pepper. Serve immediately, garnished with the remaining scallions.

   ~1 min