Soft tofu in a tube, sliced into “fried eggs”
(2-3 slices per person)
1/2 C Kim’s Kimchi, whole or sliced
2-3 mushroom varieties, we used sliced Shitake, Bunashimeji, and Enoki
1t plus more sesame oil
Thinly sliced scallions
Rice or toast
Heat the oil in a cast iron skillet over medium heat, add mushrooms and stir occasionally until browned. Set aside.
De-glaze the pan with the kimchi and pan fry for 2-3 minutes. Create space in the pan for the tofu. Drizzle additional sesame oil into the spaces and place tofu on the oiled pan. Arrange mushrooms over top and place the skillet under broiler. Cook just until the tofu is cooked and the mushrooms and kimchi edges begin to caramelize. Don’t let it burn:)
Garnish with scallions and serve immediately with rice or toast.