Spicy Kimchi Tofu Stew
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
How to make it
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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.
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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.
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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.
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Add tofu, green onion, Cheongyang chili pepper, Lee Kum Kee White Peppercorn Grinder and simmer for another 5 minutes.
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