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Recipe Spicy Kimchi Tofu Stew

Spicy Kimchi Tofu Stew

  • Difficulty Level: 2
  • Serves Serves: 2
  • Preparation

    15 mins

  • Cooking

    15 mins

30 minutes Asian Food Pork Tofu Lunch Dinner

What You Will Need

Ingredients

  • 1½ cup kimchi cabbage
  • 3½ oz. pork shoulder butt
  • 1 small pack tofu
  • 2 stalks green onion
  • 1 pc. Cheongyang chili pepper
  • 2 Tbsp. cooking oil
  • 1 tsp. minced garlic
  • 3 cups water

Seasoning

  • 2 Tbsp. Lee Kum Kee Chili Garlic Sauce
  • 2 tsp. Lee Kum Kee Premium Bouillon Powder Flavored with Chicken (No MSG Added)
  • 1 Tbsp. Lee Kum Kee Panda Brand Oyster Flavored Sauce
  • 1/2 tsp. Lee Kum Kee White Peppercorn Grinder

Made with
Lee Kum Kee products

Lee Kum Kee Chili Garlic Sauce 13oz

Chili Sauces

Chili Garlic Sauce
Premium Bouillon Powder Flavored with Chicken No MSG 8 oz

Bouillons

Premium Chicken Bouillon Powder (No MSG Added & Gluten Free)
Panda Brand Oyster Sauce, 20.5oz, Squeezable Bottle

Oyster Sauces

Panda Brand Oyster Sauce
White Peppercorn Grinder 1.8 oz (50 g)

Spices

White Peppercorn Grinder

How to make it

  1. Cut the kimchi into 2-inch thick pieces. Cut the pork shoulder butt into two halves and cut it into 1-inch thick pieces. Cut tofu into 1-inch thick pieces. Slice green onion and Cheongyang chilli pepper diagonally.
  2. Add cooking oil to a heated pot and put minced garlic, pork shoulder butt, Lee Kum Kee Chili Garlic Sauce and stir-fry them for 2 minutes on medium heat and put Kimchi then stir-fry for 3 minutes.
  3. Pour in water then when it boils up over high heat, add Lee Kum Kee Premium Bouillon Powder Flavored with Chicken (No MSG Added) and Lee Kum Kee Panda Brand Oyster Flavored Sauce, cover it with a lid and reduce to medium heat and simmer for 15 minutes.
  4. Add tofu, green onion, Cheongyang chili pepper, Lee Kum Kee White Peppercorn Grinder and simmer for another 5 minutes.

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