This is just a guide really. Add whatever veg you fancy, & make it as spicy or non-spicy as you like.
Serves 2-4
- 1 carrot, julienned
- 4-5 small button mushrooms, sliced thinly
- 1/2 red bell pepper, julienned
- 1/2 block of firm or extra-firm tofu, cubed
- 1 cup vegan kimchi* (about 1/3 jar), including its liquid, chopped a little if it's really big bits.
- cooked noodles (enough for however many servings you're making)
- cayenne powder to taste (optional, & may not be needed at all if your kimchi is a hot one)
- boiling stock
- 3-4 Spring onions (scallions), sliced
Add the carrot, mushrooms and pepper to your pan, along with the stock (as much as you need for the number of servings you're making), and cayenne if using. Simmer until the veg have softened a bit.
Add the kimchi, tofu & noodles, and stir gently so as not to break up the cubes of tofu, & simmer briefly to warm through & let the flavours mix. Serve topped with Spring onions.
*Try to get fresh, unpasturised kimchi. If you can only find the pasturised, off-the-shelf (rather than from the fridge) stuff, or the fresh kimchi you have is less than a couple of weeks old, add a couple of teaspoons of white vinegar to it, let it sit for 10 minutes, then chop it for use. Acts as an instant fermenter, and aparently makes it taste a lot better.
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