CookPal AI
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Cabbage and Fried Tofu Soy Milk Kimchi Stew

Coût $8, économiser $12

Source: Recommended by CookPal

  • 30 Min
  • 2 Portions
  • $8

INGRÉDIENTS

  • Vegetables

    • 🥬 1/8 head cabbage
    • 🍄 1 pack shimeji mushrooms
    • 🧅 Chopped green onion, as needed

  • Protein

    • 🍢 1 piece (100g) fried tofu

  • Condiments

    • 100g kimchi
    • 🥛 100cc unsweetened soy milk
    • 1/2 tbsp sesame oil

  • Seasonings

    • 1 tbsp sake
    • 1 tbsp soy sauce
    • 💧 100cc water

  • Thickener

    • 1/2 tbsp potato starch
    • 💧 1/2 tbsp water

ÉTAPES

1

Separate cabbage leaves and core; cut leaves into bite-sized pieces and core into thin strips. Trim shimeji mushroom roots and separate by hand. Cut fried tofu into bite-sized pieces.

2

Heat sesame oil in a frying pan over medium heat. Add fried tofu and cook until both sides are browned. Add shimeji mushrooms and stir-fry.

3

Add cabbage and seasonings (sake, soy sauce, water). Mix well, cover, and simmer for 7–8 minutes.

4

Add kimchi and soy milk, heating until just before boiling. Stir in potato starch mixture to thicken. Serve in bowls and garnish with chopped green onion.

NUTRIMENTS

Par portion

🔥

250

Calories

  • 12g
    Protéines
  • 20g
    Glucides
  • 10g
    Graisses

💡 Astuces

Use fresh kimchi for a more vibrant flavor.Adjust the thickness of the stew by varying the amount of potato starch mixture.Store leftovers in the fridge for up to 2 days.

⚠️ Précautions

Cette recette est donnée à titre d’inspiration. L’usage spécifique doit être ajusté selon les différences individuelles.