Pork Kimchi with Tofu

I am a picky eater.. and not much a fan of tofu, until I tasted "japanese tofu"..smooth, love the texture and how it simply.. effortlessly blends and melt into my mouth.. the taste? hmmm.. undeniably simple but perfect.. And thanks to my husband who always teaches me to love food I hate..looking forward for another incredible dish with tofu..and we'll post them next week..

* Click links for the recipe*

We bought firm tofu and I just cut it (carefully) into bite size pieces.. Added it to the pork kimchi when it's almost cooked.. no stiring.. I just covered it and simmer for a few minutes, two minutes.. then served with rice and hot green tea.. Honestly, I just followed my husband's instruction.. and gladly the dish turned out perfect. We had 1/2 cup leftover after our lunch (kimchi sauce only), I kept it in a sealed container.. Day after.. I mixed the leftover with rice, saute chopped onions in olive oil, added 2 cups of rice and the kimchi leftover then some egg..mix them thoroughly to make it a kimchi fried rice.. No leftover..Hitting 2 dishes again...