Tofu & Kimchi Stew

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Having a firm tofu in the house is a joy because it's easy to cook and enjoy. I also feel the need to review the Season 1 of Culinary Wars because that highlighted the ways on how to enjoy Tofu when the chefs developed several dishes out of it. So far, I did Tofu Sisig and this. If tofu comes in blocks, I can do some White Spoon/Black Spoon kitchen moves. 

Tofu and Kimchi Stew

1 T Olive oil
3 cloves garlic, chopped
1 medium onion, chopped
250 g tofu, cubed
1 cup water
3T kimchi
1T Kimchi juice
1t chili paste
1t Oligosaccharide (or any preferred sweetener)
1t Mirin (or any cooking wine)
1 t fish sauce
1T nutritional yeast (optional)
Salt

In a pan, saute garlic and onion in oil. Add the cubed tofu and brown the sides a bit. 
Add water, kimchi and kimchi juice. Let boil.
Add the rest of the ingredients and let simmer. Adjust salt according to preference.
Serve on top of rice. Serves 2.



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