Kimchi Enoki And Tofu Stir Fry Recipes

KIMCHI, ENOKI, AND TOFU STIR-FRY

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

Ingredients

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

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