Dinner: Spicy Kimchi Tofu Stew

Recipe by The Bon Appétit Test Kitchen This fiery Korean stew is my weekend detox. It's spicy, clean, and capable of reversing any damage the previous night may have caused.

This recipe includes superfoods such as:

Sesame Seeds, Kimchi

Health benefits of Spicy Kimchi Tofu Stew

Sesame seeds help with progesterone balance. Lignans found in in sesame seeds help to prevent excess estrogen production. Besides beneficial bacteria, kimchi is also a great source of beta-carotene, calcium, iron and vitamins A, C, B1 and B2. Kimchi and is full of probiotics which balance our pH level and ward off yeast infections and UTIs.

Ingredients

Kosher salt
1 16-ounce package silken tofu, cut into 1" pieces
1 tablespoon vegetable oil
4 cups gently squeezed cabbage kimchi, chopped, plus 1 cup liquid
2 tablespoons gochujang (Korean hot pepper paste)
8 scallions, cut into 1" pieces
2 tablespoons reduced-sodium soy sauce
1 tablespoon toasted sesame oil
Freshly ground black pepper
6 large egg yolks
2 tablespoons toasted sesame seeds

Instructions

Bring a large pot of salted water to a boil. Reduce heat, carefully add tofu, and simmer gently until slightly puffed and firmed up, about 4 minutes. Using a slotted spoon, transfer tofu to a medium bowl.
Heat vegetable oil in a large heavy pot over medium-high heat. Add kimchi and gochujang and cook, stirring often, until beginning to brown, 5 –8 minutes. Add kimchi liquid and 8 cups water. Bring to a boil, reduce heat, and simmer until kimchi is softened and translucent, 35 –40 minutes.
Add scallions, soy sauce, and tofu; simmer gently until tofu has absorbed flavors, 20 –25 minutes (tofu will fall apart a little). Add sesame oil; season with salt and pepper. Ladle stew into bowls; top each with an egg yolk and sesame seeds.