Kimchi Tofu Stew

• 份量: 2 servings
• 活動時間: 10 minutes
• 總時間: 20 minutes

食材

2 tbsp. vegetable oil

1 yellow onion, halved and thinly sliced

2 scallions, thinly sliced, white and dark green parts separated

2 tbsp. chopped fresh ginger

2 cloves garlic, chopped

Kosher salt

2 tbsp. gochujang

2 c. vegetable broth

1 c. kimchi, chopped

1 tbsp. soy sauce

1 tbsp. rice vinegar

1 tbsp. toasted sesame oil, plus more for serving

1 tsp. sugar

1 (14-oz.) block silken tofu

2 radishes, thinly sliced, for serving

步驟

Heat vegetable oil in a Dutch oven over medium-high. Add onion, scallion whites, ginger, and garlic and season with salt. Cook, stirring often, until softened, about 4 minutes. Whisk in gochujang and broth, bring to a simmer, and cook 5 minutes.

Stir in kimchi, soy sauce, rice vinegar, sesame oil, and sugar and return to a simmer. Add the tofu to the pot and stir to combine. (It will break up nicely as you stir.) Serve topped with scallion greens and sliced radishes, drizzled with more sesame oil if you like.