Photo Credit: Christopher Testani

Kimchi and Tofu Stew

When I’m hankering for big spices that will knock my socks off, this stew is my go-to. It’s alive with heat and fermented kimchi, which together will kick your immune system into high gear.

PRINT
Categories: , , , , Tags: , , , , ,

Share this Post

 

Shop Ingredients

How this works

Kimchi and Tofu Stew

When I’m hankering for big spices that will knock my socks off, this stew is my go-to. It’s alive with heat and fermented kimchi, which together will kick your immune system into high gear.
Course: Soup
Keyword: kimchi, stew, tofu, tofu stew
Servings: 6

Equipment

  • Pressure Cooker

Ingredients

  • 8 ounces boneless stew meat (pork, beef or lamb), cut into 1/2-inch pieces
  • 2 cups kimchi, cut into 1/2-inch pieces
  • 1 cup chopped onion
  • 1 cup dried shiitake mushrooms (see Cook's Note)
  • 3 garlic cloves, sliced
  • 1 (2-inch) piece peeled fresh ginger
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon dark soy sauce or tamari (gluten-free soy sauce)
  • 1 tablespoon gochujang (Korean chile paste) or sambal oelek (garlic-chile paste)
  • Pinch of coconut sugar or dark brown sugar
  • 8 ounces semi-firm tofu, drained
  • Fine sea salt
  • 4 scallions, white and green parts, thinly sliced; or pea shoots or other microgreens

Instructions

  • Combine the meat, kimchi, broth, onion, mushrooms, garlic, ginger, sesame oil, soy sauce, chile paste, and coconut sugar in the inner pot of the pressure cooker. Lock on the lid and Pressure Cook on high pressure for 15 minutes. Release the pressure naturally (if time allows, for maximum tenderness) or manually.
  • Meanwhile, cut the tofu into ½- to 1-inch cubes. Open the lid. Stir in the tofu, place the lid back on, and let sit on the Keep Warm setting until the tofu is warmed through, 3 to 5 minutes.
  • Open the lid. Taste and season with salt as needed. Spoon the stew into bowls and top with the scallions.

Notes

Cook's Note: No Mushrooms? No Problem: Let’s say you have a hankering for kimchi soup, but you don’t have dried mushrooms at home. You can get away with skipping them for the beef or lamb version, but don’t skip the mushrooms on the vegetarian version—they’re needed for body and flavor here.
instant family mealsExcerpted from Instant Family Meals: Delicious Dishes From Your Slow Cooker, Pressure Cooker, Multicooker and Instant Pot © 2020 by Sarah Copeland. Published by Clarkson Potter.
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!

Rate This Recipe

Share this Post

DID YOU MAKE THIS RECIPE?

Leave a comment below and share a picture on Instagram with the hashtag #livenaturallymagazine

Reviews

There are no reviews yet.