Hey everyone, it is Jim, welcome to my recipe page. Today, I will show you a way to make a special dish, kimchi tofu gratin with tomatoes. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Indulge yourself with rich, soft, and delicious gratin. The tofu and kimchi give this gratin lot of volume! 순두부와 그라탕의 조합! 담백하고 부드러운 맛에 계속 빠져들게 되는 건강한 버전의. The tofu and kimchi give this gratin lot of volume!
Kimchi Tofu Gratin with Tomatoes is one of the most favored of recent trending meals in the world. It’s simple, it is fast, it tastes delicious. It’s appreciated by millions daily. Kimchi Tofu Gratin with Tomatoes is something which I have loved my entire life. They are fine and they look fantastic.
To get started with this recipe, we have to prepare a few ingredients. You can cook kimchi tofu gratin with tomatoes using 8 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Kimchi Tofu Gratin with Tomatoes:
- Prepare 1 block Tofu (silken or firm)
- Prepare 200 grams Kimchi
- Make ready 1 large Tomato
- Make ready 1 as necessary Leafy greens like mizuna
- Get 4 tbsp Shredded cheese
- Take 2 Eggs
- Take 4 Almonds
- Prepare 1 Flaxseed oil
Go bold or go home with this Korean Tofu Stew with silken tofu, sliced meat and kimchi. This warming and comforting jjigae (Korean stew) is made with extra soft tofu (soondubu), thinly sliced meat, kimchi and anchovy broth. Tofu comes in a variety of firmness. I like to use silken tofu in soups.
Steps to make Kimchi Tofu Gratin with Tomatoes:
- 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☆
My favorite is spicy kimchi soup with silken tofu. And I like to fry up firm tofu and pair it with tomato sauce (Dau Hu Sot Ca Chua), a very common Vietnamese side dish that goes great with steamed rice. To be honest, I haven't been super particular in choosing tomatoes for this dish. I like to go with plum Roma tomatoes because of its size and texture To stuff the tofu, simply cut a slice in the center of and fill it with the pork mixture. Cut it so you can add almost as much filling as you like without having.
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