Hot kimchi and tofu stew [Bulkbites.com]

• Servings: 2
• Time: 30 minutes

Want to indulge in some spicy and hot food to satisfy your taste bud without unleash your dietary requirements? I let myself indulge in this hot kimchi and tofu stew once in a while that is made with tofu, chicken and seafood. In fact it is a versatile stew you can experiment with the ingredients while making it, replace chicken with seafood or tofu with cheese as per your choice. The end result will remain the same – hot smoking fiery stew with fulls of protein, warm the belly and satisfy the palate.

Nutrition

• calories: 396
• protein: 30
• carbs: 48
• fat: 10
• saturated fat: 1.16
• polyunsaturated fat: 2.84
• monounsaturated fat: 2.58
• cholesterol: 36
• sodium: 2290
• potassium: 248
• dietary fiber: 2.83
• sugars: 3.47
• vitamin a: 13
• vitamin c: 11
• calcium: 199
• iron: 2
• magnesium: 0
• complex carbs: 41.7
• other fats: 3.42

Ingredients

• 1 pack Kimchi, pickled cabbage and vegetable
• 200 gram Chicken breast, oven-roasted, fat-free, sliced
• 200 gram HOUSE FOODS Premium Firm Tofu
• 50 gram Onions, spring or scallions (includes tops and bulb), raw
• 1 medium Onions, raw
• 3 clove Garlic, raw
• 1 teaspoon, tablespoon Chili paste
• 1 tsp Oil, olive, salad or cooking
• 1 tsp Salt, table
• 1 1 cup Water
• 1 tsp Spices, pepper, black

Instructions

• Heat 1 tablespoon of olive oil in a wok, sauté chopped garlic for 1 minute. Add chicken pieces and cook for 5 minutes.
• Add chopped onion, spring onion, kimchi paste and chili paste and stir it well. Add water and bring it to boil.
• When the stew starts boiling add chopped cabbage, and let it simmer for 10 minutes on low heat.
• Finally add tofu cubes, salt and pepper and simmer for 5 more minutes on low heat.
• Hot Kimchi tofu stew is ready; I like it with steamed brown rice to add more complex carbohydrate in my diet.
• Chief's Tip – kimchi is a mix of pickled cabbage and other vegetable. It is easily available in South Korean grocery store.