Kimchi with tofu and noodles
Kimchi is a vegetable dish that is extremely popular in Korean cuisine. Selected vegetables, such as Chinese cabbage and, most often, turnips, are seasoned with chili, ginger, and garlic, then set aside to ferment. In fact, you can also add other vegetables to kimchi, such as carrots, kohlrabi, cucumbers or radishes. It all depends on what vegetables you like to eat in this kind of dish.
How to serve kimchi? Kimchi tastes delicious when served by itself, but is also a great addition and a main ingredient of many other dishes. It works well as an addition to omelettes, pasta, rice dishes, soups, stews and many more. The recipe for kimchi can be found on the blog, and if you do not know what to serve it with, below I attach a simple recipe for kimchi with tofu and noodles. This dish is vegetarian, it contains neither meat nor fish. The main ingredient is kimchi, which I combined with tofu cheese and served with udon noodles.
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Ingredients for kimchi with tofu and noodles.
- 400 g kimchi
- 300 g tofu cheese
- 200 g udon noodles
- 1 tablespoon of olive oil
How to make kimchi with tofu and noodles.
Prepare udon noodles according to the instructions on their package.
Dice the tofu into large cubes, put them in a frying pan along with the oil. Fry over a medium heat for 5 minutes, stirring occasionally. Next, add the kimchi and fry together for a few seconds, until the kimchi is warm. Mix the fried tofu with kimchi with previously cooked udon noodles. Serve the dish warm.
Good to know when making kimchi with tofu and noodles.
You can replace the udon noodles can be replaced with any type of pasta. I recommend going for Chinese noodles, rice noodles or ramen noodles.
Do you like dishes with tofu? If so, try our recipe for Miso soup with tofu.
