KIMCHI, ENOKI, AND TOFU STIR-FRY

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Kimchi, Enoki, and Tofu Stir-Fry image

A flavorsome vegetable and tofu dish. Kimchi is cooked with bamboo shoots, baby corn, enoki mushrooms, and tofu in a bonito-flavored soup stock. Delicious when served with rice.

Provided by tonytsang

Categories     World Cuisine Recipes     Asian

Time 25m

Yield 4

Number Of Ingredients 15

1 tablespoon vegetable oil
1 tablespoon finely chopped garlic
1 medium onion, sliced
½ teaspoon salt
14 ounces chopped kimchi
1 (8 ounce) can sliced bamboo shoots, drained
8 baby corn, drained and chopped
hot water as needed
1 (.75 ounce) packet dashi granules
2 tablespoons Chinese red vinegar
1 tablespoon nanami togarashi (Japanese ground assorted chile peppers)
salt to taste
7 ounces enoki mushrooms, base removed
1 (14 ounce) package firm tofu, diced
1 tablespoon sesame oil

Steps:

  • Heat oil in a large skillet over high heat. Add garlic and stir-fry until fragrant, 2 to 3 minutes. Stir in onion and salt and cook until soft and translucent, 3 to 4 minutes. Add kimchi and stir-fry until fragrant, 2 to 3 minutes. Add bamboo shoots and baby corn, stir well.
  • Add just enough hot water to the skillet to cover the ingredients 1/2 way up. Cook until heated through, 1 to 2 minutes. Stir in dashi granules, vinegar, chile pepper, and salt. Add enoki mushrooms and tofu. Gently stir and cook until heated through, 1 to 2 minutes. Drizzle with sesame oil just before serving.

Nutrition Facts : Calories 225.7 calories, Carbohydrate 16.7 g, Fat 12.3 g, Fiber 6.4 g, Protein 17.5 g, SaturatedFat 1.9 g, Sodium 1090.9 mg, Sugar 6.6 g

Sahidul Islam
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This recipe is amazing! I'll definitely be making it again.


Hafiz Ullah
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I'm allergic to tofu, so I used tempeh instead.


Ranashahryarsab Zahid
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I didn't have all of the ingredients, so I substituted some things.


Kanwal Awan
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This recipe is too complicated for me.


Sara Mosier
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I'm not sure what went wrong, but my stir-fry turned out bland.


Marcel Jackson
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I followed the recipe exactly and it turned out perfectly.


James Harris
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This recipe is a bit spicy for my taste, but I still enjoyed it.


Shati Begom
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I added some extra vegetables to this stir-fry, like broccoli and carrots.


Kaala Kachamula
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This stir-fry is a great way to use up leftover kimchi.


Dr_abdullah
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I'm not a big fan of tofu, but this recipe changed my mind. It's so crispy and flavorful.


Saintsoir Felissaint
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This is my new favorite tofu recipe! It's so flavorful and satisfying.


Gofaone Jale
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I love how versatile this recipe is. I've used different types of tofu and kimchi and it always turns out great.


Maggie Modan
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I've made this stir-fry several times now and it's always a hit with my family and friends. It's so easy to make and the ingredients are affordable and easy to find.


ryan Griffiths
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This kimchi enoki and tofu stir-fry was absolutely delicious! The flavors were so well-balanced and the tofu was cooked perfectly.