Tofu Kimchi Stew - alive magazine
This Korean-inspired stew stars fibre-rich kimchi, a fermented cabbage that’s thought to help improve digestion courtesy of its friendly bacteria.
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Cooking tools:
- Grater
- Pot
- Stove
- Cutting board
- Chef's knife
- Measuring cup
- Measuring spoon
- Skillet
- Mixing bowl
- Wooden spoon
- Ladle
- Colander
- Serving bowl
Ingredients
- 1 Tbsp (15 mL) grapeseed oil
- 2 cups (500 mL) kimchi, chopped
- 2 garlic cloves, minced
- 4 cups (1 L) low-sodium vegetable broth
- 1 lb (450 g) medium-firm tofu, cubed
- 1/2 oz (14 g) dried mushrooms
- 3 green onions, thinly sliced
- 1 Tbsp (15 mL) reduced sodium soy sauce
- 1 Tbsp (15 mL) toasted sesame oil
- 1/2 cup (125 mL) grated daikon radish
- 1/2 cup (125 mL) grated carrot
- 2 Tbsp (30 mL) toasted sesame seeds, preferably black
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