Spicy Kimchee, Pork, and Tofu Braise
This is based on one of my favorite Korean dishes, braised sliced tofu served with kimchee. My contribution is the use of kimchee inthe dish, which adds delicious, spicy flavor. Although this is made with pork (ground, so it's more of a seasoning), it can also be prepared with chicken or without any meat at all. This is so simple to put together, and so tasty, that you really owe it to yourself to give it a try.
Serve it with white rice.
1 tablespoon grapeseed or canola oil
1 pound ground pork
1 pound baby spinach, rinsed and dried
1 pound firm tofu, cut into 1/2-inch dice
2 cups Cucumber Kimchee, strained
Kosher salt and freshly ground black pepper to taste
Sesame oil, for drizzling
- Heat a large wok or sauté pan over high heat. Add the oil and swirl to coat the pan. Add the pork and cook, stirring to break up the meat, until the pork is just cooked through, about 5 minutes.
- Add the spinach, tofu, and kimchee and toss gently to mix. Season with salt and pepper. Heat the vegetables through thoroughly, transfer to a serving plate, and drizzle with sesame oil. Serve immediately.