Spicy Fermented Napa Cabbage Kimchi with Crispy Tofu

This is an example of a meal that Solin would create to include in your personalized meal plan.

Spicy Fermented Napa Cabbage Kimchi with Crispy Tofu

YOUR SOLIN GENERATED RECIPE

Spicy Fermented Napa Cabbage Kimchi with Crispy Tofu

Enjoy a vibrant, home-fermented Napa cabbage kimchi that bursts with spicy, tangy flavors and is elevated with cubes of crispy extra-firm tofu. This versatile dish is perfect for breakfast, lunch, or dinner, offering a satisfying balance of heat, crunch, and protein while celebrating traditional Korean fermentation methods.

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NUTRITION

470kcal
Protein
45.5g
Fat
17.1g
Carbs
51g

SERVINGS

1 serving

INGREDIENTS

800g Napa Cabbage

300g Extra-Firm Tofu

2 Tbsp Korean Red Pepper Flakes (Gochugaru)

2 Tbsp Fish Sauce

4 garlic cloves

2 tsp Fresh Ginger

1 cup julienned Daikon Radish

2 medium Green Onions

0.25 cup Sea Salt

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PREPARATION

  • 1

    Cut the Napa cabbage into quarters lengthwise and remove the core. Rinse thoroughly and chop into bite-sized pieces.

  • 2

    Dissolve sea salt in a large bowl of water. Submerge the cabbage and let it soak for 2 hours, stirring occasionally.

  • 3

    Meanwhile, press the tofu to remove excess moisture. Once pressed, cut the tofu into 1-inch cubes and set aside.

  • 4

    In a food processor, blend garlic, ginger, Korean red pepper flakes, and fish sauce to form a spicy paste.

  • 5

    Drain the cabbage and gently squeeze out extra water. Combine the cabbage, julienned daikon radish, and sliced green onions in a large mixing bowl.

  • 6

    Add the spicy paste to the vegetable mix and massage the paste into the veggies until well incorporated.

  • 7

    Lightly pan-fry the tofu cubes over medium heat until the edges are golden and crisp, about 5-7 minutes. Allow them to cool slightly.

  • 8

    Fold the crispy tofu into the kimchi mixture, ensuring even distribution of flavors.

  • 9

    Transfer the kimchi mixture into a clean, sterilized jar with a tight-fitting lid. Press down firmly to remove air pockets.

  • 10

    Let the kimchi ferment at room temperature for 1-2 days for a milder taste, then refrigerate. The flavors will deepen over time.

  • 11

    Serve the kimchi chilled as a standalone dish or as a vibrant side addition to your meal.

Spicy Fermented Napa Cabbage Kimchi with Crispy Tofu

This is an example of a meal that Solin would create to include in your personalized meal plan.

Spicy Fermented Napa Cabbage Kimchi with Crispy Tofu

YOUR SOLIN GENERATED RECIPE

Spicy Fermented Napa Cabbage Kimchi with Crispy Tofu

Enjoy a vibrant, home-fermented Napa cabbage kimchi that bursts with spicy, tangy flavors and is elevated with cubes of crispy extra-firm tofu. This versatile dish is perfect for breakfast, lunch, or dinner, offering a satisfying balance of heat, crunch, and protein while celebrating traditional Korean fermentation methods.

NUTRITION

470kcal
Protein
45.5g
Fat
17.1g
Carbs
51g

SERVINGS

1 serving

INGREDIENTS

800g Napa Cabbage

300g Extra-Firm Tofu

2 Tbsp Korean Red Pepper Flakes (Gochugaru)

2 Tbsp Fish Sauce

4 garlic cloves

2 tsp Fresh Ginger

1 cup julienned Daikon Radish

2 medium Green Onions

0.25 cup Sea Salt

PREPARATION

  • 1

    Cut the Napa cabbage into quarters lengthwise and remove the core. Rinse thoroughly and chop into bite-sized pieces.

  • 2

    Dissolve sea salt in a large bowl of water. Submerge the cabbage and let it soak for 2 hours, stirring occasionally.

  • 3

    Meanwhile, press the tofu to remove excess moisture. Once pressed, cut the tofu into 1-inch cubes and set aside.

  • 4

    In a food processor, blend garlic, ginger, Korean red pepper flakes, and fish sauce to form a spicy paste.

  • 5

    Drain the cabbage and gently squeeze out extra water. Combine the cabbage, julienned daikon radish, and sliced green onions in a large mixing bowl.

  • 6

    Add the spicy paste to the vegetable mix and massage the paste into the veggies until well incorporated.

  • 7

    Lightly pan-fry the tofu cubes over medium heat until the edges are golden and crisp, about 5-7 minutes. Allow them to cool slightly.

  • 8

    Fold the crispy tofu into the kimchi mixture, ensuring even distribution of flavors.

  • 9

    Transfer the kimchi mixture into a clean, sterilized jar with a tight-fitting lid. Press down firmly to remove air pockets.

  • 10

    Let the kimchi ferment at room temperature for 1-2 days for a milder taste, then refrigerate. The flavors will deepen over time.

  • 11

    Serve the kimchi chilled as a standalone dish or as a vibrant side addition to your meal.