Chapter IV · Tofu & roots·Korean
Kimchi soft tofu pot
jiggly, sour-spicy. kimchi-heat. 3 servings.
| 6-qt Instant Pot inner pot + fridge space overnight | |||||
|---|---|---|---|---|---|
| High Pressure 18 min · Full Natural Release | |||||
| Ingredient | Cut | Sauce | Layer | Pressure | Release |
1.5 cups (240 g) ripe kimchi, chopped | Cut | High Pressure 18 min | Full NR ~18 min | ||
1/2 (120 g) onion, slices | |||||
4 cloves (12 g) garlic, minced | |||||
16 oz (450 g) soft tofu, large chunks | Layer | ||||
1/4 cup (60 mL) kimchi brine | Sauce | ||||
1 Tbs (6 g) gochugaru | |||||
1 Tbs (15 mL) soy sauce | |||||
1 tsp (5 mL) sesame oil | |||||
3/4 cup (180 mL) water | |||||
6-qt Instant Pot inner pot + fridge space overnight
High Pressure 18 min · Full Natural Release
Cut
- 1.5 cups (240 g)·ripe kimchi, chopped
- 1/2 (120 g)·onion, slices
- 4 cloves (12 g)·garlic, minced
Sauce
- 1/4 cup (60 mL)·kimchi brine
- 1 Tbs (6 g)·gochugaru
- 1 Tbs (15 mL)·soy sauce
- 1 tsp (5 mL)·sesame oil
- 3/4 cup (180 mL)·water
Layer
- 16 oz (450 g)·soft tofu, large chunks
Pressure
High Pressure 18 min
Release
Full natural release, about 18 min
Lay the tofu on top so it steams into the kimchi rather than being stirred to pieces.
Next pot
Same pantry, different taste
Similar ingredients, another texture or cuisine — so the next delay start does not taste like last night.
Miso eggplant & tofu
melting, savory
Shares tofu, sesame — miso-sesame, melting, savory instead of kimchi-heat.
miso-sesame·48 min in the pot·4 servings
Mapo-style tofu
spicy, saucy, tender pork
Shares tofu, garlic — doubanjiang-heat, spicy, saucy, tender pork instead of kimchi-heat.
doubanjiang-heat·52 min in the pot·4 servings
Kimchi pork jjigae
rich, sour-spicy, silky fat
Shares kimchi, tofu, gochugaru — kimchi-heat, rich, sour-spicy, silky fat instead of kimchi-heat.
kimchi-heat·1 hr 10 min in the pot·4 servings