Kimchi Tofu Stew
Total Time:30 minutes; 15 minutes active
If you didn’t grow up eating kimchi, you may have been introduced to it as a garnish or a topping on a sandwich. In Korean cooking, it’s used as an umami-rich, spicy, salty ingredient in soups and stews, stir fries and other dishes. In this stew, a jar of kimchi provides an instant depth of flavor that would otherwise take several ingredients and more cooking time to accomplish.
- 2 cups vegetable or chicken stock
- 1/2 cup of kimchi brine
- 2 teaspoons sugar
- 1 large carrot, sliced
- 8 large scallions, chopped (reserve one for garnish)
- 1 teaspoon toasted sesame oil
- 2 cups chopped kimchi
- 1 lb. firm tofu, sliced
- 1 teaspoon gochujang sauce
- In a large pot, combine the stock, brine and sugar and bring to a simmer. Add the carrot, scallions, sesame oil and kimchi. Return to a boil, then reduce to low and cover. Simmer for 10 minutes. Uncover and taste the broth. Add salt to taste, if needed.
- Slice the tofu and place on top of the stew. Drizzle with gochujang sauce. Return to a boil, then cover the pot, lower the heat and simmer for 10 minutes. Uncover and sprinkle with reserved scallion for garnish.
- Serve in bowls with warm white or brown rice as a side.
600 calories, 13 g. fat, 0 mg. cholesterol, 1110 mg. sodium, 98 g. carbohydrate, 4 g. fiber , 27 g. protein