Blanched Tofu With Kimchi, Sesame, and Nori
Simple, easy, and delicious tofu!
Tofu is a beautifully versatile ingredient that often gets overcomplicated in recipes. Too many sauces and components can overshadow its delicate flavor. In this post, I want to share one of my favorite ways to enjoy tofu: soft, creamy tofu paired with simple additions that elevate its natural taste without stealing the show.
Why Boil Tofu?
Boiling tofu in salt water is a fantastic technique I learned from Hannah Che’s cookbook, "The Chinese Vegan." This method draws out excess moisture while infusing the tofu with flavor from the inside out. It’s a game-changer for achieving that perfect texture!
Blanched Tofu with Kimchi, Sesame & Nori
Serves: 1-2
Ingredients
1 block firm or medium-firm tofu
1–2 tbsp soy sauce
1 tsp sesame oil
1–2 tsp mirin (to taste)
Kimchi, chopped
Sesame seeds
Nori, cut into thin strips or torn
Freshly cracked black pepper
Method
Blanch the tofu
Bring a pot of water to a gentle boil and season generously with salt. Add the tofu and blanch for 1–2 minutes.
Remove, drain well, and gently pat dry. This step removes excess water and improves texture and flavor absorption.
Cut and plate
Slice the tofu into thick slabs or large cubes. Arrange on a shallow plate or bowl.
Season
Drizzle the tofu with soy sauce, sesame oil, and mirin.
Finish
Spoon chopped kimchi over the tofu. Sprinkle with sesame seeds, add nori strips, and finish with freshly cracked black pepper.
