KIMCHI AT WHOLE FOODS RECIPES

Name: Tofu and Kimchi Stew
Yield: 4 servings
Ingredients: 1 tablespoon vegetable oil; 6 scallions, white and pale-green parts chopped, dark-green parts reserved; 4 garlic cloves, sliced; 1 1-inch piece ginger, peeled, finely chopped; 4 cups low-sodium chicken broth; 3 tablespoons gochujang (Korean hot pepper paste); 3 tablespoons soy sauce; 1 small daikon, peeled, sliced; ½ cup kimchi; ¼ block firm silken tofu

TOFU AND KIMCHI STEW RECIPE | BON APPéTIT

Tofu and Kimchi Stew Recipe | Bon Appétit image

If gochujang hasn’t made it to your pantry yet, this stew recipe would also work with virtually any miso.

Provided by Chris Morocco

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 tablespoon vegetable oil
6 scallions, white and pale-green parts chopped, dark-green parts reserved
4 garlic cloves, sliced
1 1-inch piece ginger, peeled, finely chopped
4 cups low-sodium chicken broth
3 tablespoons gochujang (Korean hot pepper paste)
3 tablespoons soy sauce
1 small daikon, peeled, sliced
½ cup kimchi
¼ block firm silken tofu

Steps:

Heat oil in a large saucepan over high. Cook white and pale-green parts of scallions, garlic, and ginger, stirring often, until softened and fragrant, about 3 minutes. Add broth, then whisk in gochujang and soy sauce. Add daikon and gently simmer until daikon is tender, 15–20 minutes.
Add kimchi and tofu. Simmer until tofu is heated through. Carefully divide among bowls. Thinly slice reserved scallion tops and scatter over.

TOFU AND KIMCHI STEW RECIPE | BON APPéTIT

Tofu and Kimchi Stew Recipe | Bon Appétit image

If gochujang hasn’t made it to your pantry yet, this stew recipe would also work with virtually any miso.

Provided by Chris Morocco

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 tablespoon vegetable oil
6 scallions, white and pale-green parts chopped, dark-green parts reserved
4 garlic cloves, sliced
1 1-inch piece ginger, peeled, finely chopped
4 cups low-sodium chicken broth
3 tablespoons gochujang (Korean hot pepper paste)
3 tablespoons soy sauce
1 small daikon, peeled, sliced
½ cup kimchi
¼ block firm silken tofu

Steps:

Heat oil in a large saucepan over high. Cook white and pale-green parts of scallions, garlic, and ginger, stirring often, until softened and fragrant, about 3 minutes. Add broth, then whisk in gochujang and soy sauce. Add daikon and gently simmer until daikon is tender, 15–20 minutes.
Add kimchi and tofu. Simmer until tofu is heated through. Carefully divide among bowls. Thinly slice reserved scallion tops and scatter over.

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TOFU AND KIMCHI STEW RECIPE | BON APPéTIT

If gochujang hasn’t made it to your pantry yet, this stew recipe would also work with virtually any miso.
From bonappetit.com
Reviews 4.8

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