Korean Tofu Stew

By pattie_d

Ingredients

• 2 teaspoons extra virgin olive oil
• 1 large onion, chopped
• 12 garlic cloves, peeled
• 3 cups vegetable broth or stock
• 1 cup bottled kimchee or fermented kimchee (see recipe below)
• 10 ounces extra firm tofu, cut into 3/4-inch cubes *
• 1 tablespoon reduced sodium gluten free tamari
• * Check the package to make sure the tofu is gluten free (not processed on machines that process wheat).

Details

Servings 4
Adapted from chefmd.com

Preparation

Step 1

Heat oil in a large saucepan over medium heat. Add onion; sauté 5 minutes. Add garlic cloves; sauté 1 minute. Stir in broth and kimchee; bring to a boil over high heat. Reduce heat; simmer 10 to 12 minutes or until vegetables are tender. Stir in tofu and tamari; simmer 5 minutes.

Fermented Kimchee:

Preparation time: 25 minutes
Standing time: 3 to 4 hours
Fermenting time: 2 to 3 days
Servings: 20 (¼ cup) servings
Calories: 17 per serving (5% from fat)
ChefMD ingredient: Napa cabbage

Ingredients:
1 large head Chinese cabbage (napa), 2 to 2½ pounds
1/3 cup coarse sea salt or kosher salt
4 green onions, sliced
1 cup slivered daikon
2 tablespoons rice vinegar
2 teaspoons each: crushed red chili pepper flakes, ground ginger and sugar
4 cloves garlic, minced

Preparation:
Cut cabbage crosswise into 1½-inch thick slices. Lay slices down; cut crosswise into 1½-inch slices (creating 1½-inch squares of cabbage). Combine cabbage and salt in a large bowl, tossing well. Cover; let stand 3 to 4 hours or until cabbage wilts. Transfer to a colander; rinse well with cold water. Drain and repeat rinsing once to remove all excess salt. Transfer cabbage to a clean dish towel; roll up and press to absorb excess moisture. Transfer cabbage to a large bowl; add remaining ingredients and toss well.

* Pack mixture into a clean glass jars with tight fitting lids (washed spaghetti sauce jars work well). Store in cool dark place for two to three days. Refrigerate up to two weeks.

*At this point, some of the kimchee may be used as a fresh condiment to serve right away before fermenting the rest.