Kimchi, the popular Korean dish made of pickled vegetables – most popularly using napa cabbage, can be eaten on its own or used as a base for stew or stir fry. In this recipe, I paired the napa cabbage kimchi with firm tofu cubes and bunashimeiji mushrooms. The combination spicy, sweet and hint of sour makes an appetising dish whilst the firm tofu cubes and soft springy bunashimeiji mushrooms provide a contrast in texture.

This dish is easy to cook and does not take a lot of preparation time. Adjust the amount of kimchi and gochujang paste to suit your tolerance for spiciness. As you can see from the picture, I do like my dish spicy. Give this recipe a try and pair it with steamed rice or even as a condiment for plain porridge.

Recipe for Spicy Kimchi Tofu with Bunashimeiji mushrooms


  • 2 pieces firm tofu, cut into cubes
  • 1 pack of bunashimeiji mushrooms (approximately 150g)
  • 2 pips garlic, sliced thinly
  • 3 tablespoons of napa cabbage kimchi, cut into small pieces
  • 1 tablespoon of gochujang paste (or adjust as you like)
  • 1 tablespoon mirin
  • 4 tablespoon cooking oil, preferably palm oil blend or sunflower / canola
  • Black sesame and spring onion for garnishing, both optional


Heat up the wok and fry the firm tofu till light brown. Remove the fried tofu and drain. Reserve approximately one tablespoon of cooking oil in the wok.

Fry the garlic till beginning to brown. Add kimchi and stir fry for about 2 minutes on medium high heat. Next, add the bunashimeiji mushrooms and continue to stir fry till softened. If it’s too dry, you can splash a tablespoon of water to keep moist.

Once mushrooms have softened, return the tofu into the wok and add the gochujang paste with mirin. Stir well for a minute or so.

Dish up and sprinkle with black sesame seeds and spring onions.

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