Tofu & Kimchi Stew
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.