Spicy Kimchi Tofu Stew

Spicy Kimchi Tofu Stew might be just the Korean recipe you are searching for. This recipe makes 6 servings with 181 calories, 8g of protein, and 13g of fat each. For $1.3 per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. 122 people were glad they tried this recipe. It will be a hit at your Winter event. A mixture of vegetable oil, scallions, silken tofu, and a handful of other ingredients are all it takes to make this recipe so yummy. It is a good option if you're following a gluten free and dairy free diet. It works best as a soup, and is done in about 45 minutes. It is brought to you by Epicurious. With a spoonacular score of 65%, this dish is solid. Users who liked this recipe also liked Spicy Kimchi Stew (kimchi Jjigae), Tofu and Kimchi Stew, and Kimchi Stew with Chicken and Tofu.

Servings: 6

 

Ingredients:

Freshly ground black pepper

4 cups gently squeezed cabbage kimchi, chopped, plus 1 cup liquid

6 large egg yolks

2 tablespoons gochujang (Korean hot pepper paste)

Kosher salt

2 tablespoons reduced-sodium soy sauce

8 scallions, cut into 1" pieces

1 tablespoon toasted sesame oil

2 tablespoons toasted sesame seeds

1 16-ounce package silken tofu, cut into 1" pieces

1 tablespoon vegetable oil

Equipment:

slotted spoon

bowl

pot

ladle

Cooking instruction summary:

Preparation Bring a large pot of salted water to a boil. Reduce heat, carefully add tofu, and simmer gently until slightly puffed and firmed up, about 4 minutes. Using a slotted spoon, transfer tofu to a medium bowl. Heat vegetable oil in a large heavy pot over medium-high heat. Add kimchi and gochujang and cook, stirring often, until beginning to brown, 58 minutes. Add kimchi liquid and 8 cups water. Bring to a boil, reduce heat, and simmer until kimchi is softened and translucent, 3540 minutes. Add scallions, soy sauce, and tofu; simmer gently until tofu has absorbed flavors, 2025 minutes (tofu will fall apart a little). Add sesame oil; season with salt and pepper. Ladle stew into bowls; top each with an egg yolk and sesame seeds.

 

Step by step:


1. Bring a large pot of salted water to a boil. Reduce heat, carefully add tofu, and simmer gently until slightly puffed and firmed up, about 4 minutes. Using a slotted spoon, transfer tofu to a medium bowl.

2. Heat vegetable oil in a large heavy pot over medium-high heat.

3. Add kimchi and gochujang and cook, stirring often, until beginning to brown, 58 minutes.

4. Add kimchi liquid and 8 cups water. Bring to a boil, reduce heat, and simmer until kimchi is softened and translucent, 3540 minutes.

5. Add scallions, soy sauce, and tofu; simmer gently until tofu has absorbed flavors, 2025 minutes (tofu will fall apart a little).

6. Add sesame oil; season with salt and pepper. Ladle stew into bowls; top each with an egg yolk and sesame seeds.


Nutrition Information:

Quickview
200k Calories
8g Protein
12g Total Fat
13g Carbs
26% Health Score
Limit These
Calories
200k
10%

Fat
12g
20%

  Saturated Fat
4g
27%

Carbohydrates
13g
5%

  Sugar
6g
7%

Cholesterol
184mg
61%

Sodium
398mg
17%

Get Enough Of These
Protein
8g
18%

Vitamin C
116mg
141%

Vitamin K
73µg
70%

Vitamin A
2793IU
56%

Folate
93µg
23%

Vitamin B6
0.39mg
20%

Phosphorus
176mg
18%

Copper
0.33mg
16%

Selenium
10µg
16%

Fiber
3g
14%

Vitamin B1
0.21mg
14%

Manganese
0.28mg
14%

Vitamin B2
0.23mg
14%

Potassium
477mg
14%

Iron
2mg
13%

Magnesium
52mg
13%

Vitamin E
1mg
13%

Calcium
108mg
11%

Zinc
1mg
9%

Vitamin B5
0.87mg
9%

Vitamin B3
1mg
8%

Vitamin D
0.92µg
6%

Vitamin B12
0.33µg
6%

covered percent of daily need
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