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:
covered percent of daily need
