This is my current favourite meal. It’s got so many health and nutrition benefits, comes together quickly, is versatile, and feels like an indulgent treat of a meal. TICK ✅
I first tried this (https://www.bonappetit.com/recipe/tofu-and-kimchi-stew) recipe but have tweaked it to this below recipe I’ve written up:
Makes 4-6 serves
Ingredients
1TBS olive oil
6 cloves of garlic, sliced and diced
One one-inch piece of ginger, diced
6-8 spring onions, sliced finely
4 cups of vegetable stock
2 cups boiling water
2TBS miso paste
2tsp korean (fine) chilli flakes
1TBS soy sauce
1/2 cup Kim chi
2-3 cups veggies of choice, finely sliced. My faves are mushrooms, cabbage, carrot, daikon radish, pak choy, Kai lan, or other asian greens.
~200g Tofu of choice, sliced. I love Beijing chilli tofu. Silken tofu is also recommended.
*you could replace the miso paste and chilli flakes with 3-4TBS of gochujang (Korean hot pepper) paste
Method
Heat oil in a large saucepan over high. Cook white and pale-green parts of spring onions (reserve the rest to garnish), garlic, and ginger, stirring often, until softened and fragrant, about 3 minutes. Add veggie stock and water, then stir in miso paste, chilli flakes and soy sauce. Add vegetables and gently simmer until veggies are tender, 15–20 minutes.
Add kimchi and tofu. Simmer until tofu is heated through. Carefully divide among bowls. Scatter reserved spring onions over.
