Stir-fried Kimchi with Clam and Freezer Dried Tofu [Leftover Ingredients In One Dish]

Stir-fried Kimchi with freezer dried tofu and clams

This is a dish created with all small amount of leftover ingredients in the refrigerator - kimchi, clam and firm tofu. I usually buy extra blocks of firm tofu and keep few in the freezer, thaw on kitchen bench when needed. Both T and I simply love the texture and layers of freezer-dried tofu.

Freezer dried tofu is a common ingredient in Japanese cooking it is usually made with cotton tofu and used for stew dishes but I prefer firm tofu for both stew and stir-fry dishes. To make freezer-dried tofu, keep tofu in the freezer overnight then thaw completely on the kitchen bench then press gently to remove excess water.

1 cup kimchi, drain well and reserve the liquid
1 block freezer dried firm tofu, cut into 0.5cm thick slices
A handful clam, soaked in salted water for few hours to remove dirt
1 stalk spring onion, cut
1 clove garlic, sliced
1 tbsp sesame oil
Salt to taste

  1. Heat oil in wok, add in garlic, kimchi and tofu. Stir-fry till all liquid is evaporated.
  2. Add in liquid reserved with some water if required, bring to a boil. Add in clams, cook with cover for 2-3 minutes or till all clam opened. Remove and discard all un-opened clam.
  3. Add in chopped spring onion and salt to taste.
  4. Transfer to serving plate and serve warm.


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