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Kimchi Tofu Stew with Rice Recipe

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This recipe for Kimchi Tofu Stew with Rice is from Mom's Favorites, with Love, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
10 fresh Shitake mushrooms (or dried)
1 medium onion, sliced thin
1 pkg. extra firm tofu
1/2 c. kimchi
Korean chili flakes (or dried pepper flakes)
Tamari sauce
Roasted sesame oil
garlic, chopped
ginger, chopped
wedge of green cabbage
salt & pepper, to taste
olive oil
sushi rice

Topping:
3 scallions, chopped
Directions:
Directions:
Prep vegetables. Thinly slice onion. Chop cabbage into 1" pieces. Chop garlic and ginger. Slice scallions on diagonal and set aside for garnishing.

Large chop shiitakes. (If using dried shiitakes, boil in water for 2-3 minutes, drain, then cool before chopping. Reserve the water for use later.)

Start sushi rice. Bring to boil, then reduce heat and simmer about 15 min.

In a medium saucepan on medium-high heat, warm oil until hot but not smoking. Sauté onions, stirring often, for 3-5 minutes.

Stir in the kimchi and chili flakes. Bloom for about 1 minute. Stir in tofu, toasted sesame oil, Tamari sauce, chopped garlic, and chopped ginger. Add about 3 cups of water (or reserved water from mushrooms). Bring to a boil, reduce to a simmer, cover and cook for 8-10 minutes without stirring.

Meanwhile, in a skillet heat oil. Sauté cabbage for about 3 minutes. Remove from heat and set aside.

Remove soup from heat and season to taste.

Serve in bowls with rice, cabbage, and soup. Garnish with scallions.
Number Of Servings:
Number Of Servings:
2

 

 

 

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