Kimchi and tofu stew

Method

1. Cut the tofu into 2 cm cubes. Slice the mushrooms, cut the courgette into half moons, crush the garlic and slice the spring onions. Roughly chop the kimchi.
2. Rinse the rice in a sieve and put it in a small pan with a lid. Add 300 ml of cold water and a pinch of salt. Bring to the boil, cover, and cook on the lowest heat for 12 minutes, then switch off and leave it covered.
3. Warm the sesame oil in a medium pan over a medium-high heat. Fry the kimchi, mushrooms and garlic for 5 minutes, until the mushrooms soften.
4. Stir in the gochujang for 30 seconds. Pour in 500 ml of water, bring to the boil, then whisk in the miso paste and tamari.
5. Add the courgette and tofu, turn the heat down and simmer for 8 minutes, until the courgette is tender and the broth is bold and slightly thick.
6. Taste, and add a little more tamari if it needs salt.
7. Put the rice into two bowls, ladle the stew over and scatter with the spring onions.

Tip Kimchi differs a lot in saltiness and heat, so taste before adding more tamari. Check the jar has no fish sauce in it.

Photo made with AI.

From Nosha · nosha.app