KOREAN -- Tofu in Hot Bath

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* Exported from MasterCook *

 

Tofu In Hot Bath With Triple Cabbage Kim Chee

 

Recipe By :Veggie Life Magazine, November 1998, page 28

Serving Size : 6 Preparation Time :0:00

Categories : Main Dishes Soyfoods

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

***KIM CHEE***

1 cup bok choy stems

cut in 1-inch lengths

1 cup Napa cabbage -- cut in flat squares

1 cup white cabbage -- cut in flat

squares

5 cloves garlic -- minced

6 thin slices ginger root -- unpeeled

2 hot green chiles -- chopped

2 scallions

cut in 2-inch lengths

2 tablespoons soy sauce

2 tablespoons rice wine vinegar

1 tablespoon sugar

******

2 pounds firm tofu -- cut into 6 blocks

6 cups vegetable stock

 

Makes 6 servings

 

This ancient dish is a favorite when cold winds blow in Korea's fall and

winter months. " Kim Chee " or " Kim Chi, " a spicy pickle of one or more

vegetables, is served with every Korean meal.

 

1. Prepare Kim Chee: Combine bok choy stems, cabbages, garlic, ginger,

chiles, scallions, soy sauce, rice wine vinegar, and sugar in large bowl.

Mix well with hands. Sprinkle lightly with salt. Let stand 1 to 2 hours

at room temperature; refrigerate until near serving time if prepared in

advance.

 

2. Rinse and drain tofu; pat dry with paper towels and set aside.

 

3. In a large high-sided skillet or pot, bring vegetable stock to a boil.

Lower heat and add tofu in a single layer. Simmer gently for minutes.

 

4. Remove tofu from stock with spatula; place one block in each of 6

bowls. Pour in enough of the hot stock to almost cover tofu. Serve

immediately. To ear, break off pieces of tofu with chopsticks. Serve Kim

Chee on the side.

 

VEGAN

 

PER SERVING: 150 CAL (33% from fat). 118 PROT. 5.68 FAT, 13g CARB, 364mg

SOD, 0mg CHOL. 1g FIBER

 

 

 

 

 

 

 

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Per serving: 362 Calories (kcal); 11g Total Fat; (26% calories from fat); 20g

Protein; 49g Carbohydrate; 2mg Cholesterol; 1995mg Sodium

Food Exchanges: 2 Grain(Starch); 3 Lean Meat; 3 Vegetable; 0 Fruit; 1 1/2 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0