Kimchi-Pickled Zucchini and Tomatoes

Name: Kimchi-Pickled Zucchini and Tomatoes
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4 to 6 servings
Cuisine: Korean Inspired
Ingredients: 2 medium zucchini (12 ounces total), very thinly sliced into discs; 1 teaspoon fine sea salt, divided; 12 ounces cherry tomatoes (about 2¼ cups); 1 cup vegan or regular cabbage kimchi, plus 1 tablespoon kimchi brine or 2 teaspoons rice vinegar; 2 (16-ounce) blocks silken tofu; 2 teaspoons toasted sesame oil (see Tip); 2 scallions, thinly sliced; 2 teaspoons soy sauce or tamari

By Hetty Lui McKinnon

Updated July 8, 2026

Rachel Vanni for The New York Times. Food Stylist: Simon Andrews.

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Ready In: 30 min
Rating: (0)
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A jar of kimchi in the fridge is a gateway to exciting, flavor-packed weeknight cooking. Here, kimchi, along with its brine, is used to quickly pickle tomatoes and zucchini. The salt and acid in the kimchi draws out the juice and sweetness from the tomatoes and tenderizes the vegetables. Since zucchini is close to 95 percent water, start by salting it briefly to draw out excess liquid and any bitterness, resulting in a texture that is creamy rather than soggy. There are many different types of kimchi available — daikon kimchi is fine to use here, while the milder white variety known as baek-kimchi would also work, giving a sweeter result. Cold, creamy silken tofu is the perfect canvas for this bold, funky pickle-y mixture (which is also quite good on its own).

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Ingredients

Yield:4 to 6 servings

2 medium zucchini (12 ounces total), very thinly sliced into discs
1 teaspoon fine sea salt, divided
12 ounces cherry tomatoes (about 2¼ cups)
1 cup vegan or regular cabbage kimchi, plus 1 tablespoon kimchi brine or 2 teaspoons rice vinegar
2 (16-ounce) blocks silken tofu
2 teaspoons toasted sesame oil (see Tip)
2 scallions, thinly sliced
2 teaspoons soy sauce or tamari

Ingredient Substitution Guide

Preparation

Step 1
Place the zucchini into a medium bowl and add ½ teaspoon of salt. Toss to coat and let sit for 10 minutes.
Step 2
Meanwhile, halve the cherry tomatoes and place them in a large bowl. Roughly chop the kimchi and add to the tomatoes along with kimchi brine and ½ teaspoon of salt. Toss to combine.
Step 3
Taking fistfuls of zucchini, squeeze out as much liquid as possible. Add the zucchini to the kimchi and tomatoes and toss to combine. Leave to pickle for at least 10 minutes. The pickled zucchini can be prepared up to 24 hours ahead and stored, covered, in the fridge.
Step 4
Carefully drain the liquid from the tofu, and gently tip the blocks onto a large kitchen towel. (Try to keep the block in one piece, but don’t worry if it falls apart). Fold the kitchen towel over and dab the tofu to remove as much liquid as possible. Transfer the blocks to a large plate and slide a knife through the soft tofu to cut into 1-inch cubes. Spoon the tomato, zucchini and kimchi mixture over the top until the tofu is completely covered.
Step 5
Drizzle with sesame oil and soy sauce and top with scallions. Serve immediately.