Kimchi Stamppot with Tofu

A delightful fusion of Dutch and Korean cuisine, this Kimchi Stamppot combines creamy mashed potatoes with spicy kimchi and crispy tofu, creating a comforting and flavorful dish perfect for any meal.

Steps

1. Boil the diced potatoes in salted water for about 15 minutes or until tender.
2. In a pan, heat the vegetable oil over medium heat. Add the cubed tofu and sauté until golden and crispy.
3. Drain the potatoes and mash them in a bowl. Stir in the chopped kimchi, sesame oil, and season with salt and pepper.
4. Fold in the crispy tofu.
5. Serve the kimchi stamppot hot, garnished with sliced spring onions if desired.

• 200g potatoes, peeled and diced
• 100g kimchi, chopped
• 100g firm tofu, cubed
• 1 tablespoon vegetable oil
• 1 teaspoon sesame oil
• Salt and pepper to taste
• Spring onions, for garnish (optional)