Baked Tofu with Cheese, Kimchi and Tuna, Made with Monk Fruit Sweetener
International dishesGrilled DishesKoreaabout 20 minutes
Baked tofu with cheese, kimchi and tuna wins people over with melted cheese spread across a soft tofu base. The difficulty is that the tofu breaks easily in the oven and the topping releases water.
The tofu is blanched in boiling water for 2 to 3 minutes to firm it up before it is cut into 2 to 3cm slabs. The kimchi and tuna topping is stir fried quickly in a hot pan to drive off moisture before it goes on the tofu.
This batch weighs about 646g, at roughly 126 calories per 100g.
Method
Blanch 200g tofu in boiling water for 2 to 3 minutes, lift it out to drain, then cut it into slabs about 2 to 3cm thick.
Slice about 2cm of leek thinly, seed the green chili and cut it into rings, and mince half an onion.
Heat a pan and fry the onion, leek and 3g garlic until fragrant. Add 100g kimchi, 100g tuna and 4.5g kOBE Monk Fruit Blend and stir through.
Add the chili rings and 5ml sesame oil, stir until fragrant, then turn off the heat.
Arrange the tofu on a tray and spread the kimchi and tuna topping evenly over the slabs.
Brush 60g cream sauce over the top, then scatter 90g mozzarella cheese to cover.
Bake at 190C for 8 to 9 minutes in an oven or air fryer, until the cheese has melted and turned golden brown.
Tips
A quick blanch in boiling water firms the tofu so it holds together in the oven.
Slabs 2 to 3cm thick hold their shape, while thinner ones sag as they bake.
Stir frying the topping to drive off moisture keeps the tray from flooding.
Sesame oil goes in as the heat goes off, since cooking it from the start loses the aroma and turns it acrid.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.