Tofu, Tenderstem® broccoli and Kimchi stew by Meera Sodha
Method
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- Heat the oil in a casserole dish and when hot, add the onion. Fry for 8 minutes until soft then add the ginger, garlic and kimchi. Fry until the kimchi starts to caramelise, around 8-10 minutes. Then add the gochujang paste and honey and stir to mix.
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2. Throw the oyster mushrooms into the pan and fry for 3 minutes and add the stock. Bring to a boil, then turn the heat down to a whisper and simmer for 10-12 minutes until it tastes like all the flavours have come together.
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3. Layer the tofu slices in a fan shape on one side of the pot, place the Tenderstem® broccoli on the other side and prod both so they’re slightly submerged in the liquid. Put the lid on and cook for another 6 minutes or until the Tenderstem® broccoli is tender. Check the seasoning and serve garnished with the spring onions and with bowls of freshly steamed jasmine rice.
Meera Sodha
Cook and author of two best-selling cookbooks: Made in India and Fresh India.
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