Spicy Kimchi Tofu Stew - PCOS-Friendly Recipe
Nutrition per Serving
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.
PCOS-Friendly Foods in This Recipe
This recipe contains the following foods that may benefit PCOS management: Sesame Seeds, Kimchi.
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.
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