Recipe: Tofu with kimchi (Dubu kimchi)

For the best flavor, use aged nappa napa cabbage ("baechu") kimchi that is at least a couple of weeks old.

1 18-ounce package medium-firm tofu

Salt

1 tablespoon olive oil

2 cloves garlic, minced

1/2 onion, sliced

1/4 pound pork, cut into thin strips

1 tablespoon Korean chile paste (gochujang)

1 1/2 cups drained and sliced kimchi

1 tablespoon sesame oil

1 tablespoon soy sauce

1 tablespoon sugar

1 tablespoon toasted sesame oil

1 green onion, chopped

Toasted sesame seeds

1. Place the block of tofu into a medium pot. Add enough water to cover and add a teaspoon of salt. Bring to a boil and cook until the tofu is hot all the way through, about 5 to 7 minutes. Remove from heat and set aside, leaving the tofu in the hot water.

2. In the meantime, heat the olive oil in a frying pan over medium heat. Add the garlic and onion and sauté, stirring frequently, until just lightly browned, 3 to 4 minutes. Stir in the pork and chile paste and continue cooking until the pork is cooked through, 3 to 5 minutes. Stir in the kimchi, sesame oil, soy sauce and sugar and cook until the kimchi is softened and wilted, 4 to 5 minutes. Remove from heat.

3. Drain the tofu and cut into slices. Arrange the slices on the outer rim of a large plate. Pile the cooked kimchi in the middle. Drizzle over the toasted sesame oil. Sprinkle with chopped green onions and a generous amount of toasted sesame seeds.

4. Serve immediately, nice and warm as an accompaniment to soju or beer, or as a banchan (side dish) with rice.

Each serving: 261 calories; 17 grams protein; 12 grams carbohydrates; 2 grams fiber; 17 grams fat; 3 grams saturated fat; 14 mg. cholesterol; 5 grams sugar; 727 mg. sodium.