Cold Kimchi Tofu recipe by Ben W

1123 Recipes from 47 Countries with 380 Translations by 52 Translators in 17 Languages

This recipe is available in:
English

This can be a great side dish for three, or a super healthy lunch just for you! Either way the kimchi adds a kick to the tofu that keeps things interesting, along with a good bite from the raw leek! I thought it would be fun to serve this alongside soy beans just to give an idea of how far the tofu has come :)

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Serves 3

Tofu (1 large pack or 3 minis)
Kimchi (1/2 cup)
Leek (or Green Onion) (4-6 inches)
Ponzu or Soy Sauce (2-3 Tbsp)

Preparations

Step 1

That's what your ingredients should look like.

*7-11's in Japan sell all sorts of great things, tofu included!
Step 2

Start by slicing up your leek or green onions.

*If you're worried about the leek being "spicy" after cutting put it in some ice water for a few minutes.
Step 3

Drain your tofu of water and then plate it, then top with kimchi, and then the leek.

*If you bought a large block of tofu slice it into 3 pieces after draining.
Step 4

Get out your Ponzu or soy sauce and give each plate a drizzle right on top of the leek.

*Ponzu is very similar to soy sauce, with some subtle differences, feel free to substitute with soy sauce :)
Step 5

All finished in a few minutes!
Step 6

Now you made it, don't forget to take a Cooksnap photo to upload below! Recipe authors always LOVE to hear from you and see how their recipe turned out in your kitchen.