질문하기
Finely chop aged kimchi and Cheongyang chili peppers.
Pat tofu dry with paper towels, then crumble it finely.
Place tofu in a heated pan and stir-fry with a pinch of salt until it loses excess moisture.
Add the chopped kimchi and Cheongyang chili to the tofu, stir-frying together until well mixed.
Let the filling cool, then stuff it into inari tofu pockets.
