Tofu, Mushroom and Kimchi Stir Fry
20 minutes
This is a great Korean style stir fry that features firm tofu, enoki mushrooms, kimchi, baby corn and bamboo shoots.
tonytsang
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Ingredients
Serves: 4
- 1 tablespoon oil
- 1 tablespoon finely diced garlic
- 1 medium onion, sliced
- 1/2 teaspoon salt
- 400g kimchi, roughly diced
- 1 (225g) tin bamboo shoots, drained
- 8 baby corn, sliced
- hot water, as needed
- 1 (50g) packet bonito flavoured soup stock (optional)
- 1 tablespoon Japanese assorted chilli pepper (nanami togarashi)
- 2 tablespoons Chinese red vinegar
- salt, to taste
- 200g enoki mushrooms, base removed
- 400g firm tofu, diced
- 1 tablespoon sesame oil
Directions
Preparation:10min ›
Cook:10min ›
Ready in:20min
- Heat a large frying pan with 1 tablespoon oil over high heat. Stir-fry the garlic until aromatic, about 2-3 minutes. Stir in the onion and salt until soft, about 3-4 minutes. Add the kimchi and fry until fragrant, 2-3 minutes. Add the bamboo shoots and baby corn, stir well.
- Add just enough hot water to cover 1/2 of the ingredients, allow to heat through, 1-2 minutes. Stir in the soup stock, vinegar, chilli pepper, vinegar and salt to taste.
- Add the enoki mushrooms and tofu, gently stir and allow to heat through for about 1-2 minutes. Add the sesame oil just before serving.
Ingredients
Kimchi is a traditional Korean side dish made from pickled vegetables. You can buy kimchi, bonito flavoured soup stock, Japanese assorted chilli pepper (nanami togarashi) and Chinese red vinegar in Chinese/Oriental speciality shops or online.
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