Servings: 4 servings
Calories: 473kcal
Ingredients
- 1 block (14 ounces) firm tofu
- 8 ounces pork belly thinly sliced
- 2 cups kimchi chopped
- 1/2 onion sliced
- 1 teaspoon gochugaru
- 1 teaspoon allulose
- 2 scallions chopped
- 1 teaspoon toasted sesame oil
- 1 teaspoon toasted sesame seeds
Instructions
- Bring a pot of water to a boil and add the whole block of tofu. Simmer for 4 to 5 minutes to warm it through. Drain, slice into 1/2-inch rectangles, and arrange around the edge of a platter.
- In a skillet over medium heat, cook the pork belly until the fat renders and the edges brown, about 5 minutes.
- Add the kimchi, onion, gochugaru and allulose and stir-fry for 5 to 6 minutes, until the kimchi is tender and slightly caramelized.
- Stir in the scallions and sesame oil.
- Pile the kimchi and pork in the center of the tofu platter and sprinkle with sesame seeds. Eat each piece of tofu topped with a little kimchi.
Notes
Simmering the tofu whole keeps it soft and warm without breaking. Pan-fried tofu slices also work if you prefer a crispy exterior.
Chef's Tip: Use the oldest, most sour kimchi you have. It caramelizes beautifully in the pork fat.
Keto Swap: Many recipes add sugar to the kimchi stir-fry. A small amount of allulose does the same job.
Success Tip: Make it vegetarian by stir-frying the kimchi with mushrooms and a little sesame oil instead of pork.
Nutrition is calculated from the ingredients and is an estimate per serving. Net carbs exclude fiber and allulose.
Nutrition
Serving: 1serving | Calories: 473kcal | Protein: 24g | Fat: 41g | Fiber: 4.2g
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