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Korean kimchi stew with tofu, shiitake mushrooms, and steamed rice
Gluten-Free Friendly, Dairy-Free, Vegan, Spicy, <600 Calories, Protein Plus
2 Servings, 600 Calories/Serving
25–40 Minutes
This vegan Korean dish combines the fresh and fermented flavors of lightly cooked cabbage and kimchi to create surprisingly mellow results. Not too spicy, not sour, but just right.
In your bag
- ½ ounce dried shiitake mushrooms
- ½ cup short-grain white rice
- 1 organic yellow onion
- 10 ounces Hodo organic firm tofu
- 5 ounces vegan kimchi
- 1 teaspoon kimchi chile flakes (optional)
- Sunbasket stir-fry blend (gluten-free tamari - toasted sesame oil - garlic - ginger)
- 1 wedge organic green or other cabbage (about 7 ounces)
- 3 organic scallions
Nutrition per serving
Calories 600, Total Fat 21g (27% DV), Sat. Fat 2.5g (13% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 1140mg (50% DV), Total Carb. 70g (25% DV), Fiber 13g (46% DV), Total Sugars 8g (Incl. 0g Added Sugars, 0% DV), Protein 32g
Contains:
Soybeans, Sesame (sesame)
Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.
Instructions
Wash produce before use
1
Soften the mushrooms
In a small sauce pot, combine the shiitake mushrooms and 2 cups [4 cups] water. Bring to a boil, cover, and cook, stirring occasionally, until softened, 3 to 5 minutes. Using a slotted spoon, transfer the mushrooms to a cutting board to cool slightly and transfer 1 cup [2 cups] mushroom soaking liquid to a small heatproof bowl (be careful not to include any grit).
When the mushrooms are cool enough to handle, discard the stems and cut the mushroom caps in half or into quarters if large. Add the mushrooms to the bowl with the soaking liquid and set aside. Discard any remaining liquid in the pot, then wipe out the pot.
While the mushrooms are cooling, start the rice.
2
Cook the rice
- Rinse the rice.
In the same pot used for the mushrooms, combine the rice and 1 cup [1½ cups] water. Bring to a boil, reduce to a simmer, cover, and cook until the rice is tender and the liquid is absorbed, 15 to 20 minutes. Fluff with a fork, cover, and keep warm.
While the rice is cooking, start the stew.
3
Cook the stew
- Peel and thinly slice the onion.
- Pat the tofu dry with paper towels and cut it into 1-inch cubes.
In a medium sauce pot over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the onion, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 3 to 5 minutes. Stir in the kimchi and as many chile flakes as you like and cook until fragrant, about 1 minute.
Add the tofu, stir-fry blend, mushrooms and reserved mushroom soaking liquid, and 1½ cups [3 cups] water. Bring to a boil, reduce to a simmer, and cook without stirring until the mushrooms are tender, 8 to 10 minutes. Remove from the heat and season to taste with salt and pepper.
While the stew is simmering, prepare the remaining ingredients.
4
Cook the cabbage
- Cut away any core from the cabbage; cut the cabbage into 1-inch pieces.
- Trim the root ends from the scallions; thinly slice the scallions on the diagonal. Set aside for garnish.
In a wok or large frying pan over medium-high heat, warm 1 teaspoon [2 tsp] oil until hot but not smoking. Add the cabbage, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 2 to 3 minutes. Remove from the heat.
Serve
Transfer the rice, stew, and cabbage to separate individual bowls. Garnish the stew with the scallions and any remaining chile flakes if desired, and serve.
Kids Can!
- Rinse the rice.
- Measure the water for the rice.
- Time the cooking.
- Garnish the stew with the scallions.