Warm Tofu with Pork Belly and Stir-Fried Kimchi

What you need

• 450 g (1 lb) firm tofu
• 200 g (7 oz) pork belly, skinless, very thinly sliced
• 200 g (1 1/4 cups) sour kimchi, well fermented, cut into bite-size pieces
• 1 tbsp neutral oil
• 1 tbsp gochugaru, Korean chili flakes
• 2 tsp soy sauce
• 1 tsp sugar
• 1 tbsp garlic, minced
• 3 scallions, cut into 4 cm (1 1/2 in) lengths
• 1 tbsp toasted sesame oil
• 1 tbsp toasted sesame seeds
• salt, for the tofu water

Method

Restated from the original video

1. 1

   Bring a pot of water to a boil and add a good pinch of salt.

2. 2

   Halve the tofu block, lower it into the water and keep it at a gentle simmer for 4-5 min to warm through and firm up.

3. 3

   Heat the oil in a frying pan over high heat and add the pork belly.

4. 4

   Stir-fry until the fat renders and the slices are browned and cooked through, 4-5 min.

5. 5

   Add the kimchi and keep stir-frying until it softens and starts to caramelise at the edges, 2-3 min.

6. 6

   Stir in the gochugaru, garlic, soy sauce and sugar and cook for 1 min more.

7. 7

   Add the scallions and toss just until they wilt, about 30 seconds.

8. 8

   Take the pan off the heat, drizzle over the sesame oil and toss once more.

9. 9

   Lift the tofu out of the water, pat it dry and cut it into slices about 1 cm (1/2 in) thick.

10. 10

    Fan the warm tofu around the edge of a platter and pile the kimchi and pork in the middle.

11. 11

    Scatter the sesame seeds over everything and serve warm.

Imported from beyondkimchee.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.