Kimchi Stuffed Tofu Patties Recipe

Kimchi Stuffed Tofu Patties Recipe are a delicious Korean dish made with firm tofu, kimchi, chives, and sesame oil, pan-fried to golden perfection. Perfect as a main course, side dish, or appetizer, this recipe combines crispy tofu with a savory, tangy, and slightly spicy filling. Quick to prepare and packed with flavor, these patties are a must-try for tofu and kimchi lovers!

Jan 16, 2025 - 13:06
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Kimchi Stuffed Tofu Patties Recipe
Prep Time 15 min
Cook Time 15 min
Serving 3
Difficulty Intermediate

Kimchi Stuffed Tofu Patties Recipe are a flavorful and savory Korean-inspired dish, perfect for a light yet satisfying meal. These patties feature firm tofu as the base, delicately hollowed out and filled with a vibrant mixture of finely chopped kimchi, fresh chives, and a hint of sesame oil for a nutty aroma. A beaten egg binds the filling together, adding richness to the dish. Pan-fried to golden perfection with perilla or cooking oil, the tofu develops a crispy exterior that contrasts beautifully with the juicy, tangy, and slightly spicy kimchi filling. These patties are versatile and can be enjoyed as a main course, side dish, or even an appetizer. They pair wonderfully with a bowl of steamed rice or a simple dipping sauce on the side.

Ingredients

  • 500 grams firm tofu
  • Chives
  • Kimchi
  • 1 egg
  • Sesame oil
  • Cooking oil (or perilla oil)

Nutritional Information

  • Calories: 250
  • Protein: 15g
  • Fat: 14g
  • Saturated Fat: 2g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 10g
  • Sugar: 3g
  • Fiber: 3g
  • Sodium: 800mg
  • Cholesterol: 60mg

Directions

  1. Cut the firm tofu into 7 equal pieces. Place a tissue paper on top of the tofu, sprinkle lightly with salt, and let it sit for about 10 minutes to draw out moisture.

  2. After 10 minutes, use a knife to cut a hole in the center of each tofu piece. Press the tofu gently to extract any remaining water. Set the extracted water aside in a bowl. Finely chop the cut-out tofu pieces.

  3. Finely chop the chives. Divide the kimchi into two portions. Chop one portion into small pieces and squeeze out excess water by pressing it with your hands. Set the chopped kimchi aside in a bowl.

  4. In a bowl, combine the chopped chives, chopped kimchi, and the remaining tofu. Crack in the egg, add sesame oil, and mix well until evenly combined.

  5. Heat a pan over medium-low heat and lightly coat it with perilla oil (or cooking oil). Place the 7 tofu pieces in the pan and fry them gently. Spoon the chives-kimchi-tofu mixture onto each tofu piece and cook until golden, turning each piece 2-3 times with a spoon for even cooking.