Adam Liaw’s stir-fried pork and kimchi with boiled tofu
The heat of the kimchi and gochujang is offset by the clean flavour of tofu, which is simmered until tender and full of flavour.
Ingredients
300g block medium-firm tofu
250g thinly sliced pork belly, cut into 5cm lengths
150g cabbage kimchi
½ onion, thickly sliced
2 spring onions, cut into 5cm lengths
2 garlic cloves, sliced
1 tsp grated ginger
2 tbsp gochujang
1 tsp soy sauce
good pinch of sugar
1 tsp sesame oil
¼ tsp toasted sesame seeds, to serve
cooked rice, to serve
Method
Step 1
Bring a small saucepan of water to a simmer, season with salt and add the tofu. Reduce the heat to very low and simmer for 6 minutes to warm and soften the tofu. Carefully remove the tofu from the water and drain.
Step 2
In a bowl, add the pork with the kimchi, onion, spring onion, garlic, ginger, gochujang, soy sauce and sugar and stir to combine. Heat a large frying pan over high heat and add the sesame oil. Add the pork mixture and fry for about 5 minutes until fragrant and darkened in colour.
Step 3
Slice the tofu in half lengthways and then into 2cm slices. Arrange the tofu on a serving plate, then place the pork mixture next to it. Scatter with sesame seeds and serve with rice.
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Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.
