Tofu Stew
Kimchi Jjigae - Easy Kimchi Stew by CookingWithHua
Ingredients
2 servings
- 1 block firm tofu (cut into smaller blocks)
- 1 boccoli
- 4 mini corns
- 10 shitake mushrooms (cut into half)
- 1 carrot (thinly sliced)
- 1 inch ginger (thinly chopped)
- 3 garlic cloves (minced)
- 2 tbsp potato starch or flour
sauce ---
- 3 tbsp oyster sauce
- 1 tsp sesame oil
- 1 tsp cooking wine
- 1 tsp soya sauce
- Pinch salt
Steps / How to Make
Paper dry the tofu.
In a pan, heat up the oil and add tofu. Pan fry them until they turn brown. Once cooked, set aside for later use.
In another pot, add oil and garlic.
Add ginger, mushrooms, carrots, mini corns in. Stir fry till fragrant.
Add a cup of water, add sauce in.
Add broccoli and tofu in, also flour/starch to thicken the sauce and cook for about 15 mins.
Serve
Best Content: