alive logo

Tofu Kimchi Stew


    Tofu Kimchi Stew

    This Korean-inspired stew stars fibre-rich kimchi, a fermented cabbage that’s thought to help improve digestion courtesy of its friendly bacteria. Its tangy and fiery personality is a perfect foil for mild and silky tofu. You can find kimchi at any Korean market and some natural health food stores. For more kick, place a bottle of the Korean hot sauce known as gochujang on the table.


    1 Tbsp (15 mL) grapeseed oil
    2 cups (500 mL) kimchi, chopped
    2 garlic cloves, minced
    4 cups (1 L) low-sodium vegetable broth
    1 lb (450 g) medium-firm tofu, cubed
    1/2 oz (14 g) dried mushrooms
    3 green onions, thinly sliced
    1 Tbsp (15 mL) reduced sodium soy sauce
    1 Tbsp (15 mL) toasted sesame oil
    1/2 cup (125 mL) grated daikon radish
    1/2 cup (125 mL) grated carrot
    2 Tbsp (30 mL) toasted sesame seeds, preferably black

    Heat oil in large saucepan over medium heat. Add kimchi and garlic; cook for 4 minutes or until kimchi begins to brown. Add broth and bring to a simmer. Add tofu, mushrooms, green onions, and soy sauce to pan; heat over medium-low until mushrooms have softened. Stir in sesame oil.

    Divide stew among serving bowls and garnish with radish, carrot, and sesame seeds.

    Serves 4.

    Each serving contains: 229 calories; 15 g protein; 14 g total fat (2 g sat. fat, 0 g trans fat); 18 g total carbohydrates (4 g sugars, 7 g fibre); 494 mg sodium

    source: "International Stews", alive #385, November 2014


    Tofu Kimchi Stew




    SEE MORE »
    Crab and Apple Stuffed Endive Boats

    Crab and Apple Stuffed Endive Boats

    Rich, tasty crab, sweet apple, licorice-scented tarragon, and a touch of lemon make these stuffed endives a classy crowd pleaser. The filling is easily prepared in advance and can be chilled until ready to serve, but this dish also comes together quickly enough to be done right before stuffing into leaves. Keeping your boats upright If you want the endive boats to sit neatly on the dish or platter without tipping, you can make a small slice at the bottom of each leaf before filling to give it a flat surface to rest on. Just make sure not to penetrate too deeply into the wall of the leaf.