Kimchi Tofu Stew
This is like love in a a bowl; I want to start off by saying that this is not a traditional Korean tofu recipe, but it sure was delicious—my way. Its a rainy day here in San Diego and I wanted something warm and comforting; I created this recipe a few other times just for a quick meal and decided it was finally time to share it! I love how the savory and spicy notes go so well with the bite of kimchi. I usually like eating this stew over a bed of rice and wrapped in seaweed snacks for a crunch!
What you’ll need:
Servings: 3
16oz block soft tofu
1 tsp soy sauce
1 tsp oyster sauce
1 cup water
1 tsp beef or chicken bullion
1 tsp gochujang paste
1 tsp white pepper
2 tsps cornstarch
1 tsp olive oil
4 garlic cloves
4-6 stalks green onions
1/2 cup kimchi
2 tsps kimchi liquid
1/2 cup baby spinach (optional)
sesame seeds
1/2 tsp sesame oil
furikake
gochugaru or chili powder
seaweed snacks (optional)
Instructions:
Start off by chopping garlic and green onions into small pieces. Set aside.
Prep soft tofu— Remove tofu from package and drain liquid. Gently cut into bite sized cubes. Place into a mixing bowl and season with soy sauce and oyster sauce— gently combine. Set aside.
Make broth- To a bowl, combine water, beef/chicken bullion, gochujang paste, white pepper, and cornstarch. Mix well until cornstarch is dissolved. Set aside.
Quickly rough chop kimchi and save about 2 tsps of kimchi liquid to add to stew later. Set aside.
Heat up a medium pot on medium-high heat. Add about 1 tsp of olive oil— once oil is heated through add in chopped garlic and green onions and stir fry until fragrant.
reserve some fresh green onions for garnish later
After about 30 seconds-1 minute of stir frying,, gently add in marinated tofu into pot and do not disturb for another 15-30 seconds.
Add into broth, chopped kimchi with some liquid, and give the soup a gentle stir. Lower heat to medium-low and let simmer for about 10 minutes.
Once broth is thickened, turn off heat and gently stir in baby spinach .
Finish stew with more fresh green onions, sesame seeds, a drizzle of sesame oil, gochugaru, and furikake.
Enjoy over a bed of rice, wrapped in a seaweed snack. BOMB.
