Kimchi and tofu stew with rice
This low-calorie vegan stew is rich in plant-based protein and probiotics to support gut health
Ingredients
- 1 block of firm tofu, cubed
- 1 cup of mild kimchi, chopped (adjust based on tolerance)
- 4 cups of vegetable broth or water
- 1 small onion, sliced
- 1 courgette, sliced
- 1 cup of mushrooms
- 2 spring onions, chopped
- 1 tablespoon of soy sauce (adjust to taste)
- 1 teaspoon of sesame oil
- Salt and pepper to taste
- 1 cup brown rice
This Korean stew contains both a variety of vegetables, making it nutrient rich, and probiotics, which are great for gut health. Tofu is a good source of plant-based protein, and it’s relatively low in calories while still being filling. But be mindful — spicy foods can sometimes cause discomfort if you’ve got a sensitive stomach or digestive issues. Consider your tolerance levels.
Instructions:
- Cook the brown rice according to package instructions.
- In a pot, bring the vegetable broth to a simmer. Add the kimchi and onion, cooking until the onion is soft.
- Add the tofu, courgette and mushrooms to the pot. Let the stew simmer for about 15-20 minutes, allowing the flavours to combine.
- Add soy sauce, sesame oil, and salt and pepper to taste. Adjust the seasoning according to your preference for a milder flavour.
- Garnish with spring onions before serving. Serve hot with a side of the rice.
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