Tofu Kimchi Stew

Tofu Kimchi Stew is a hearty Korean dish that combines the umami flavors of fermented kimchi with protein-rich tofu, creating a deliciously spicy and satisfying meal. Perfect as a snack or light dinner, this stew is both comforting and nourishing.

Ingredients

• Firm tofu - 200 grams
• Kimchi - 150 grams
• Vegetable broth - 500 ml
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Green onion - 2 stalks, chopped
• Sesame oil - 1 tablespoon
• Soy sauce - 1 tablespoon
• Red pepper flakes - 1 teaspoon (adjust to taste)
• Mushrooms (shiitake or button) - 100 grams, sliced
• Carrot - 1 small, sliced
• Zucchini - 1 small, sliced
• Salt - to taste
• Black pepper - to taste

Steps

1. Press the firm tofu for about 15 minutes to remove excess moisture, then cut into bite-sized cubes.
2. In a medium pot, heat the sesame oil over medium heat. Add the minced garlic and grated ginger, sautéing for about 1 minute until fragrant.
3. Add the sliced mushrooms, carrot, and zucchini to the pot. Cook for about 5 minutes until the vegetables are slightly tender.
4. Stir in the kimchi and cook for another 3-4 minutes to release its flavors.
5. Pour in the vegetable broth and soy sauce, then add the red pepper flakes. Bring the mixture to a boil.
6. Reduce the heat to a simmer and gently add the tofu cubes. Let the stew cook for another 10 minutes, allowing the flavors to meld.
7. Season with salt and black pepper to taste, then stir in the chopped green onion just before serving.
8. Serve hot, garnished with additional green onion if desired.

Nutrition

• Calories: 320
• Protein: 20 g
• Carbs: 25 g
• Fiber: 6 g
• Sugar: 3 g
• Sodium: 780 mg
• Cholesterol: 0 mg
• Total Fat: 16 g
• Saturated Fat: 2 g
• Unsaturated Fat: 14 g
• Water: 0.5 L

Health Benefits

• High in protein from tofu, supporting muscle health and repair.
• Rich in probiotics from kimchi, promoting gut health and digestion.

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