Easy, scrumptious, great as a snack, side or main dish. Quickly sauté some napa cabbage kimchi, throw in some scallions and a sprinkle of sesame seeds and then pile on next to a plate of boiled (or pan fried) tofu. Enjoy!
One 9oz jar of Volcano Napa Cabbage Kimchi
One block of medium-firm tofu
Make like this:
In a frying pan heat up approx a tbsp of sesame oil. When the oil is hot, empty a jar of napa cabbage kimchi into the pan. Throw in the scallions and then lightly sauté until kimchi begins to soften. In a separate pot, boil water and add tofu. Boil on moderate heat for 5 minutes. Pour out water and carefully place tofu in a colander to drain. Slice tofu into 2” rectangles and place on dish. Place kimchi alongside tofu, and sprinkle sesame seeds.
Other suggestions: Shred some toasted seaweed and add as a garnish to the kimchi!