When I told my colleague Ray Isle that I rely on tofu for one of my favorite “I don’t feel like cooking but am too tired/cheap/busy to go out” meals, he declared, “Anything with tofu just sounds depressing.” Not so! In our June issue, Top Chef’s Lee Anne Wong
convinced me that tofu was way sexier than I ever thought. My secret to making admittedly tasteless tofu delicious in minutes: kimchi, the garlicky, chile-flecked Korean pickle. When I have only 10 minutes to cook, I stir-fry minced garlic and ginger for 1 minute; add tofu, patted dry and cubed, and stir-fry for 2 minutes; add frozen shelled edamame with a spoonful or two of water, cover and cook just until tender, about 2 minutes; add kimchi and stir-fry just until heated through; then season the dish with a few drops of soy sauce and sometimes a little salt. The result: a satisfying, healthy and even pretty dinner that tastes just as good cold on the second day.
For more great tofu recipes, try these.
And for ways to use up your jar of kimchi, try one of these dishes:
Kimchi Noodle Soup
Stir-Fried Pork Belly with Kimchi (pictured)
Kimchi Fried Rice