Soft tofu stew

Soft tofu stew

Tags

Vegan
Korean
Fusion

Cook

Ingredients

  • 1 sheet of dried kelp
  • 6 dried shiitake mushrooms
  • 1 onion, quartered
  • 6 cups water
  • 2 tsp sesame oil
  • 3 cloves garlic, thinly sliced
  • 1 tsp julienned ginger
  • 1 tbsp gochugaru
  • 2 tsp soy sauce
  • 1 tsp agave
  • 1 tbsp liquid from kimchi
  • 1 tbsp olive oil
  • ½ cup sliced zucchini
  • Shiitake mushrooms, diced (stems removed)
  • ¼ cup chopped kimchi
  • 2 cups roughly chopped spinach
  • 1 block silken tofu
  • 2 scallions
  • Rice

Steps

  1. Combine kelp, dried mushrooms, onion and water and simmer for 20 mins.
  2. Combine ingredients from sesame oil to kimchi liquid to make sauce.
  3. Clean and cook the rice.
  4. Cook the courgette and mushrooms for a few minutes then add the sauce, once bubbling add the stock.
  5. Bring to the boil then add the kimchi and tofu.
  6. Add salt to taste then mix in the spinach until wilted.