Kimchi Silken Tofu Stew with Rice recipe - ingredients, nutrition and when to eat it
This stew combines the tangy flavor of kimchi with the soft texture of silken tofu and is served with rice.
This stew combines the tangy flavor of kimchi with the soft texture of silken tofu and is served with rice. It’s warm and pleasantly spicy, making it a good choice for lunch or dinner on a chilly day.
Rice bowls · 20 minutes to cook
Tips: If the kimchi is salty or very sour, add a little more water to balance the flavor.
Tips: Silken tofu breaks apart easily if stirred too much, so gently shake the pot to combine after adding it.
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Ingredients (1 serving)
- Napa cabbage kimchi — 80 g
- Soft tofu — 150 g
- Rice — 1 bowl
- Onion — 30 g
- Green onion — 10 g
- Garlic — 1 clove
- Korean chili flakes — 1 tsp
- Sesame oil — 1 tsp
- Kimchi stew broth and solids — 180 ml