Kimchi and Tofu Stew
1
Points®
Total time: 42 min • Prep: 20 min • Cook: 22 min • Serves: 6 • Difficulty: Easy
This vegetarian version of the classic spicy Korean kimchi soup is wonderfully flavorful. Spinach is an uncommon, but tasty, addition. Kimchi is a traditional Korean side dish that’s also used as a condiment that’s made from fermented vegetables, aromatics, and spices. It’s spicy and brings a punch of tangy, funky flavor to whatever it’s used in. It can stain your hands, so wear disposable gloves for cooking, if this is a concern, or just wash your hands well with hot soapy water after handling kimchi. If daikon is not available, try cubed zucchini instead, adding it with the spinach (not earlier), so that it retains some texture.
Ingredients
Canola oil
2 tsp
Kimchi
3 cup(s), gently squeezed, (from a 16-oz jar; see Notes)
Water
5 cup(s)
Garlic
1 clove(s), crushed with a press or minced
Silken tofu
12 oz, cut into 1-in pieces (about 2 c)
Uncooked daikon
1¾ cup(s), peeled, cubed, (3/4-in pieces; 3/4 lb whole)
Scallions
6 medium, cut crosswise into 1-in pieces, plus more for garnish
Baby spinach
5 oz
Low sodium soy sauce
1 Tbsp
Toasted sesame oil
¼ tsp
Instructions
1
Heat canola oil in a large heavy saucepan over medium heat. Add kimchi and garlic; cook, stirring frequently, until kimchi is wilted and tender, about 6 minutes.
2
Add reserved kimchi liquid and water; bring just to a boil and then reduce heat to a simmer. Add tofu, daikon and scallions; cook 8 minutes and then gently stir in spinach. Continue simmering until spinach is wilted and daikon is crisp-tender, about 2 minutes more.
3
Remove from heat; stir in soy sauce. Drizzle with sesame oil; garnish with scallions.
4
Serving size: 1 1/2 c
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