Flavorful Kimchi Tofu Stew for One
Flavorful Kimchi Tofu Stew for One
Quick and Easy Kimchi Tofu Stew for a Single Serving
When feeling under the weather, there’s nothing quite like a warm, comforting dish that’s easy on the stomach. It makes sense why adults crave honey water when they’re sick, just like my childhood friend mentioned on SNS. I’ve recently found myself in bed with a nasty cold for five days straight. While I’m not feeling my best, the desire for a delicious, spicy meal to lift my spirits is strong. This recipe for Kimchi Tofu Stew is designed to awaken your appetite with its delightful blend of spicy kimchi and soft tofu. It’s perfect for those days when you’ve lost your appetite, or when you simply want a satisfying meal for yourself. Even a small spoonful can be incredibly comforting and nourishing. They say eating well is key to recovery, and this simple stew is proof of that. It’s quick to prepare, requiring minimal effort, yet delivers maximum flavor. Cooking it in a small earthenware pot (ttukbaegi) not only enhances the depth of flavor but also keeps the stew wonderfully warm, providing extra comfort to your body. Enjoy this hearty stew with a bowl of steamed rice!
Main Ingredients- 1/2 block firm tofu (approx. 150g)
- 50g well-fermented kimchi
Cooking Instructions
Step 1
Finely chop the kimchi into bite-sized pieces. You can adjust the amount of sugar depending on the sourness of your kimchi.
Step 2
Wrap the tofu in paper towels to gently press out excess moisture. Then, using the back of a knife or a fork, roughly mash the tofu, leaving some chunks intact. Avoid mashing it too finely.
Step 3
Heat 1.5 teaspoons of perilla oil in a small earthenware pot (ttukbaegi) or saucepan over medium heat.
Step 4
Add the chopped kimchi, 1/2 teaspoon of sugar, and 1 teaspoon of gochugaru to the heated pot. Sauté for about 1-2 minutes until the kimchi softens and becomes fragrant. The sugar helps to balance the sourness and enhance the umami flavor.
Step 5
Add the mashed tofu to the sautéed kimchi and gently mix. Don’t overcook; just mix until the ingredients are combined.
Step 6
Pour in 100ml of anchovy broth (or rice water), 1/2 teaspoon of minced garlic, 1 teaspoon of gochujang, and 1 tablespoon of soy sauce. Stir well. Bring to a boil over high heat, then reduce to medium-low, cover, and simmer for about 10-15 minutes, allowing the flavors to meld beautifully.
Step 7
Finally, add the chopped green onion and simmer for another moment. Your delicious Kimchi Tofu Stew is ready! Enjoy it hot with a bowl of rice.
