Crumbed tofu with kimchi dressing

Prep 0 h : 0 m
Cook 0 h : 25 m


  • kg hard tofu (2 blocks of 500g each)

    Cornflour, for dusting

    150g panko crumbs

    60g gochujang

    1 tbsp finely grated ginger

    ¼ cup neutral-flavoured oil

    Julienned cucumber, thinly sliced spring onion and sesame seeds, to serve

    Kimchi dressing

    ⅓ cup neutral-flavoured oil

    50ml brown rice vinegar

    2 tbsp tamari

    1 tbsp sesame oil

    50g cabbage kimchi, finely chopped


  • Place tofu on a tray lined with several layers of paper towel, cover with another 2 layers of paper towel and place another tray on top.

    Weigh evenly with food cans and stand for 1 hour.

    Meanwhile, for kimchi dressing, process ingredients except kimchi in a blender to combine, stir in kimchi and season to taste.

    Place cornflour and panko crumbs in separate bowls. Stir gochujang and ginger in a small bowl to combine. Dust tofu in the cornflour and brush thickly with gochujang mixture. Press into panko crumbs to coat thickly all over.

    Heat oil in a large frying pan over medium-high heat, add tofu blocks and fry, turning occasionally with a spatula (tongs will break the tofu), until golden brown and crisp, 5-6 mins.

    Drain on paper towels, season to taste, thickly slice and serve drizzled with kimchi dressing and scattered with cucumber, spring onion and sesame seeds.