Spicy Kimchi Breakfast Scramble with Crispy Tofu

Instructions

1. 1

   Press the firm tofu to remove excess water and then cut it into 1-inch cubes.

   ~5 min
2. 2

   In a medium bowl, whisk together the eggs, kimchi juice, salt, and black pepper.

   ~2 min
3. 3

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

   ~3 min
4. 4

   Heat 1 tablespoon of 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 7-10 minutes. Remove tofu from the pan and set aside.

   ~10 min
5. 5

   Add the remaining 1 tablespoon of vegetable oil to the same frying pan. Add the chopped kimchi and the white parts of the green onions and sauté for 2 minutes until slightly softened.

   ~2 min
6. 6

   Pour the whisked egg mixture into the pan with the kimchi. Cook, stirring gently with a spatula, until the eggs are just set but still slightly moist.

   ~3 min
7. 7

   Stir in the crispy tofu, gochugaru, and sesame oil. Toss to combine and heat through for another minute.

   ~1 min
8. 8

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