Kimchi Stamppot with Tofu

Name: Kimchi Stamppot with Tofu
Total time: 30 min
Cuisine: Dutch
Ingredients: 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)

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30 minTotal time

easyDifficulty

450kcal / serving

Ingredients

For 1 serving

servings

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)

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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.

Dutch

Steps

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