Kimchi Tofu Gratin with Tomatoes. The tofu and kimchi give this gratin lot of volume! Over a high-medium heat pan, stir-fry ground pork with salt and pepper. Indulge yourself with rich, soft, and delicious gratin.
They are not cooked together but rather served together.
Tofu Kimchi is a popular appetiser and also a drink snack in Korea.
People often associate it with Korean alcoholic beverage - Soju (소주) or Makgeolli (막걸리).
You can cook Kimchi Tofu Gratin with Tomatoes using 8 ingredients and 6 steps. Here is how you cook it.
Ingredients of Kimchi Tofu Gratin with Tomatoes
- Prepare 1 block of Tofu (silken or firm).
- You need 200 grams of Kimchi.
- Prepare 1 large of Tomato.
- It's 1 of as necessary Leafy greens like mizuna.
- Prepare 4 tbsp of Shredded cheese.
- Prepare 2 of Eggs.
- It's 4 of Almonds.
- You need 1 of Flaxseed oil.
A scrumptious kimchi stew loaded with meatballs and veggies. Serve it with some steamed rice and you'll have a one-pot dinner in no time. This kimchi stew is one of my favorite dishes for winter. It is super comforting, bold in flavor, and loaded with nutrition.
Kimchi Tofu Gratin with Tomatoes instructions
- Drain the tofu and cut into your desired size. Place into a dish..
- Cut the kimchi and tomato into bite-sized pieces. Mix these in a bowl and then put on top of the tofu..
- Cut the mizuna into 4 cm pieces and scatter on top..
- Top with the shredded cheese in a circle. Break an egg into the middle..
- Cook in a microwave, oven, or oven toaster until the cheese melts and the egg white starts to cook..
- Top with chopped almonds and drizzle flaxseed oil on top. Done☆.
I discovered kimchi stew when I was living. Simmer until tofu is heated through. Thinly slice reserved scallion tops and scatter over. I can't tell what the identity of this dish is. WTH, I will just call it tofu and tomato eggs.
