Kimchi Tofu Stew

  Somewhere deep inside me I know I was Korean in my past life because I have unquestionable similarities in their passion for variety in one sitting, appreciation for the social aspect, and just the straight-up voraciousness when it comes to knocking out large portions. But among the seemingly endless varieties of banchan, kimchi has always held a small corner in my heart.
 
  Back when I was going meatless for a month, this alone kept me happy for at week. The tofu + soft-boiled egg did well enough in keeping me satiated. So any vegetarian seekin something more hardy, look no further.

  Salty, sour, spicy. Practically an awkward, if not intimidating description to any westerner, but one should always hone the spirit of Andrew Zimmern, everything is worth a taste.

Ingredients:

• 16oz Silken Tofu
• 1tspn Vegetable Oil 
• 4 cups Kimchi (gently squeezed) + 1 cup of liquid 
• 2 tbsp Gochujang 
• 8 scallions cut in 1in. pieces 
• 2 tbsps Reduced-Sodium Soy Sauce  
• 1 tbsps toasted Sesame Oil

  Garnishes

• Black pepper
• Egg Yolk 
• Toasted Sesame Seeds 

  -Bring a large pot of water to a boil. Reduce heat, carefully add tofu, and simmer gently until slightly puffed & firmed up. 4 min. Use slotted spoons to transfer to a bowl.
  - Heat vegetable oil in a large heavy pot over medium heat. Add kimchi, and gochujang, stir often until it begins to brown. 5-8 min.
  - Add kimchi liquid and 6-7 cups of water . Bring to a boil, then reduce. Simmer heat until kimchi has softened. 35-40 min.
  - Add scallions, soy sauce, & tofu; Simmer 20-25min.
  - Add sesame oil; season with salt & pepper. Laddle into bowl; top with egg yolk and sesame seeds.

  I may not be Korean, but my stomach sure is.

Photo credit to Jamie K.