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Photo of Kimchi & Tofu Stew by WW

Kimchi & Tofu Stew

1
Points® value
Total Time
42 min
Prep
20 min
Cook
22 min
Serves
6
Difficulty
Easy
This vegetarian version of the classic spicy Korean kimchi soup is wonderfully flavorful. Spinach is an uncommon, but tasty, addition. Kimchi is a traditional Korean side dish that’s also used as a condiment that’s made from fermented vegetables, aromatics, and spices. It’s spicy and brings a punch of tangy, funky flavor to whatever it’s used in. It can stain your hands, so wear disposable gloves for cooking, if this is a concern, or just wash your hands well with hot soapy water after handling kimchi. If daikon is not available, try cubed zucchini instead, adding it with the spinach (not earlier), so that it retains some texture.

Ingredients

Canola oil

2 tsp

Kimchi

3 cup(s), gently squeezed, (from a 16-oz jar; see Notes)

Water

5 cup(s)

Garlic

1 small clove(s), crushed with a press or minced

Silken tofu

12 oz, cut into 1-in pieces (about 2 c)

Uncooked daikon

1¾ cup(s), peeled, cubed, (3/4-in pieces; 3/4 lb whole)

Scallions

6 medium, cut crosswise into 1-in pieces, plus more for garnish

Baby spinach

5 oz

Low sodium soy sauce

1 Tbsp

Toasted sesame oil

¼ tsp

Instructions

  1. Heat canola oil in a large heavy saucepan over medium heat. Add kimchi and garlic; cook, stirring frequently, until kimchi is wilted and tender, about 6 minutes.
  2. Add reserved kimchi liquid and water; bring just to a boil and then reduce heat to a simmer. Add tofu, daikon and scallions; cook 8 minutes and then gently stir in spinach. Continue simmering until spinach is wilted and daikon is crisp-tender, about 2 minutes more.
  3. Remove from heat; stir in soy sauce. Drizzle with sesame oil; garnish with scallions.
  4. Serving size: 1 1/2 c

Notes

To prepare the kimchi, set a colander over a medium bowl. Put the contents of each jar of kimchi into the colander. Working with small handfuls at a time, gently but firmly squeeze the cabbage, until you have 1 cup kimchi liquid. You will have a total of 3 cups kimchi and 1 cup liquid from two 16-oz jars. If you don’t have a colander, use a wire-mesh strainer instead. Or if you don’t have a colander, place contents of both jars in a large bowl. Squeeze small handfuls of kimchi, one at a time, into the bowl, then transfer to a second bowl.

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