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Spicy Kimchi Tofu Stew

Alison Roman
  • minutes
  • Serves 6

INGREDIENTS

8

Scallions, cut into 1" pieces

1

cut into pieces 1 16-oz. package silken tofu

6

Egg yolks, large

2 tbsp

Soy sauce, reduced-sodium

1

Black pepper, Freshly ground

2 tbsp

Gochujang

1

Kosher salt

2 tbsp

Sesame seeds, toasted

1 tbsp

Sesame oil, toasted

1 tbsp

Vegetable oil

4 cups

Gently squeezed cabbage kimchi