Try this recipe for kimchi-baked tofu, then check out our kimchi jeon (spicy kimchi pancakes), kimchi noodles, kimchi pancakes, baked kimchi fried rice and kimchi grilled cheese toastie. Want to make your own version of this fermented cabbage? Follow our easy recipe for homemade kimchi and also find more recipes for a healthy gut.

Kimchi is a natural source of probiotics and fibre, essentially the gut’s favourite things. Studies suggest that regularly eating kimchi has a positive effect on the gut, immune system, brain function and skin health.

How to make kimchi-baked tofu... step-by-step video


  • 280g block firm tofu, cut into chunky pieces
  • 2 tbsp sesame seeds, toasted
  • 75g long-stemmed broccoli, halved horizontally
  • 75g sugar snap peas
  • 75g baby sweetcorn
  • 100g jasmine rice
  • 2 spring onions, thinly sliced
  • a handful coriander, leaves picked and stalks reserved


  • 100g kimchi, drained
  • a thumb-sized piece ginger, chopped
  • 2 cloves garlic, chopped
  • 1 tbsp rice vinegar
  • 1 tbsp soy sauce


  • STEP 1

    Heat the oven to 200C/fan 180C/gas 6. Put all the kimchi sauce ingredients and the coriander stalks into a blender or food processor and whizz until completely smooth, then pour in 75ml of water and whizz briefly again. Pour into a small, deep baking dish and add the tofu pieces, tossing to coat. Chill for 30 minutes.

  • STEP 2

    Put the sesame seeds onto a plate then lift the tofu out of the marinade and roll in the seeds. Put the broccoli, peas and corn into the baking dish, mix with the sauce then add the tofu on top. Bake for 20 minutes until golden and the vegetables have cooked.

  • STEP 3

    Meanwhile, put the rice, 200ml water and a pinch of salt into a small pan and bring to a simmer. Put on a tight-fitting lid, turn the heat to low and cook gently for 10 minutes. Remove from the heat and leave to steam with the lid on for another 10 minutes, then fluff up with a fork. To serve, sprinkle over the spring onions and coriander leaves.


Adam Bush Chef Portrait
Adam BushDeputy food editor

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