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Add a photoServings: 6
Ingredients
- 1 c. bok choy stems
- Â Â cut in 1-inch lengths
- 1 c. Napa cabbage, cut in flat squares
- 1 c. white cabbage, cut in flat
- Â Â squares
- 5 x cloves garlic, chopped
- 6 x thin slices ginger root, unpeeled
- 2 x warm green chiles, minced
- 2 x scallions
- Â Â cut in 2-inch lengths
- 2 Tbsp. soy sauce
- 2 Tbsp. rice wine vinegar
- 1 Tbsp. sugar
- 2 lb hard tofu, cut into 6 blocks
- 6 c. vegetable stock
Directions
- Makes 6 servings
- This ancient dish is a favorite when cool winds blow in Korea's fall and winter months. "Kim Chee" or possibly "Kim Chi," a spicy pickle of one or possibly more vegetables, is served with every Korean meal.
- 1. Prepare Kim Chee: Combine bok choy stems, cabbages, garlic, ginger, chiles, scallions, soy sauce, rice wine vinegar, and sugar in large bowl. Mix well with hands. Sprinkle lightly with salt. Let stand 1 to 2 hrs at room temperature; chill till near serving time if prepared in advance.
- 2. Rinse and drain tofu; pat dry with paper towels and set aside.
- 3. In a large high-sided skillet or possibly pot, bring vegetable stock to a boil.
- Lower heat and add in tofu in a single layer. Simmer gently for min.
- 4. Remove tofu from stock with spatula; place one block in each of 6 bowls.
- Pour in sufficient of the warm stock to almost cover tofu. Serve immediately. To ear, break off pcs of tofu with chopsticks. Serve Kim Chee on the side.
- VEGAN
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 437g | |
| Recipe makes 6 servings | |
| Calories 129 | |
| Calories from Fat 37 | 29% |
| Total Fat 4.16g | 5% |
| Saturated Fat 0.63g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1301mg | 54% |
| Potassium 375mg | 11% |
| Total Carbs 11.72g | 3% |
| Dietary Fiber 0.7g | 2% |
| Sugars 6.67g | 4% |
| Protein 11.38g | 18% |
