Recipe backlog: Tofu and Mushroom Kimchi Stew

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Tofu and Mushroom Kimchi Stew

Ingredients (serves 4)

☆ 760g cotton tofu, cut into 2cm cubes
☆ 1 pack shimeji mushrooms, broken apart
☆ 8 fresh shiitake mushrooms, stems removed and cut half
☆ 1 pack enoki mushrooms, roots removed
☆ 120g boychoy kimchi, cut into 3cm slices
☆ 4 slices of bacon, cut into 2cm slices
☆ 2 spring onions, diced (optional)
☆ 2 tsp vegetable oil

Sauce
☆ 1 cube chicken stock
☆ 400ml hot water
☆ 1 tbsp soy sauce
☆ 2 tbsp sake
☆ 1 tsp salt
☆ 2 tsp potato starch
☆ 4 tsp water

Preparation

1. Cut and prepare all the vegetables and tofu. Mix the potato starch and 4 tsp water in a small bowl and set aside.


2. In another bowl, dissolve the chicken stock into the hot water. Add the soy sauce and sake and sugar. You can also add juice from the kimchi.


3. In a pot, heat the oil over medium heat. Fry the bacon slowly　until crisp.


4. Add the kimchi and stir fry.


5. Add the mushrooms and fry until the mushrooms have wilted and softened.


6. Add the tofu and pour the sauce over and boil until the flavour has gone into the tofu.


7. When the tofu is cooked, add the potato starch water and mix well to thicken the sauce.


8. Serve in a bowl and garnish with spring onion.