Kimchi, Enoki, and Tofu Stir-Fry

A flavorsome vegetable and tofu dish. Kimchi is cooked with bamboo shoots, baby corn, enoki mushrooms, and tofu in a bonito-flavored soup stock. Delicious when served with rice.

• Preparation Time: 10 mins
• Cooking Time: 15 mins
• Total Time: 25 mins
• Calories: 226 Calories

Ingredients

• ½ teaspoon salt
• 1 tablespoon vegetable oil
• salt to taste
• 1 tablespoon sesame oil
• hot water as needed
• 1 medium onion, sliced
• 1 tablespoon finely chopped garlic
• 1 (8 ounce) can sliced bamboo shoots, drained
• 1 (14 ounce) package firm tofu, diced
• 14 ounces chopped kimchi
• 8 baby corn, drained and chopped
• 1 (.75 ounce) packet dashi granules (Optional)
• 2 tablespoons Chinese red vinegar
• 1 tablespoon nanami togarashi (Japanese ground assorted chile peppers)
• 7 ounces enoki mushrooms, base removed

Recipe Instructions

Step 1

Heat oil in a large skillet over high heat. Add garlic and stir-fry until fragrant, 2 to 3 minutes. Stir in onion and salt and cook until soft and translucent, 3 to 4 minutes. Add kimchi and stir-fry until fragrant, 2 to 3 minutes. Add bamboo shoots and baby corn, stir well.

Step 2

Add just enough hot water to the skillet to cover the ingredients 1/2 way up. Cook until heated through, 1 to 2 minutes. Stir in dashi granules, vinegar, chile pepper, and salt. Add enoki mushrooms and tofu. Gently stir and cook until heated through, 1 to 2 minutes. Drizzle with sesame oil just before serving.