Tofu, Tenderstem Broccoli & Kimchi Stew

Tofu, Tenderstem Broccoli & Kimchi Stew

Meera Sodha has taken inspiration from the delicious and flavour-packed cuisine of Korea for this dish. Kimchi stew is a much beloved dish in Korea; it’s hearty, savoury and delicious, using the amazing flavour of kimchi as a base for a beautiful broth. Invest in a high-quality kimchi for this recipe; it’s the key to achieving a deep and delicious flavour.
Total Time
40 Minutes
3 tbsp of rapeseed oil
1 onion, peeled and finely chopped
1.5cm piece of ginger, grated
2 garlic cloves, crushed
300g of good quality kimchi
1tbsp of gochujang paste
1 tbsp of honey
200g of oyster mushrooms, cut into 1cm strips
1l of reduced-salt vegetable stock
400g of extra firm tofu, sliced
250g of tenderstem broccoli, halved
2 spring onions, shredded
Step 1

Heat the oil in a casserole dish and when hot, add the onion. Fry for 8 minutes until soft then add the ginger, garlic and kimchi. Fry until the kimchi starts to caramelise, around 8-10 minutes. Then add the gochujang paste and honey and stir to mix.

Step 2

Throw the oyster mushrooms into the pan and fry for 3 minutes then add the stock. Bring to a boil, then turn the heat down to a whisper and simmer for 10-12 minutes until it tastes like all the flavours have come together.

Step 3

Layer the tofu slices in a fan shape on one side of the pot, place the tenderstem broccoli on the other side and prod both so they’re slightly submerged in the liquid. Put the lid on and cook for another 6 minutes or until the tenderstem is tender. Check the seasoning and serve garnished with the spring onions and with bowls of freshly steamed jasmine rice.

Recipe Courtesy Of

Fashion. Beauty. Culture. Life. Home
Delivered to your inbox, daily