Recipe Menu
Picture of Tofu and Kimchi Stew
asian korean lunch/dinner

Updated

Be the first to rate this recipe.

Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 629 kcal 31 %
  • Fat 28 g 42 %
  • Saturated 4 g 20 %
  • Carbs 65 g 22 %
  • Fiber 14 g 56 %
  • Protein 43 g 86 %
  • Cholesterol 0 mg 0 %
  • Sodium 5140 mg 214 %
  • Calcium 442 mg 44 %
  • Magnesium 195 mg 46 %
  • Potassium 3005 mg 64 %
  • Iron 8 mg 47 %
  • Zinc 5 mg 42 %
  • Phosphorus 708 mg 101 %
  • Vitamin A 50 µg 6 %
  • Vitamin C 79 mg 88 %
  • Thiamin (B1) 0 mg 21 %
  • Riboflavin (B2) 1 mg 55 %
  • Niacin (B3) 16 mg 102 %
  • Vitamin B6 1 mg 63 %
  • Folate equivalent (total) 195 µg 49 %
  • Vitamin B12 1 µg 42 %
  • Vitamin D 0 µg 0 %
  • Vitamin E 4 mg 25 %
  • Vitamin K 285 µg 238 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Tofu and Kimchi Stew

Ingredients

  • 1 tablespoon vegetable oil
  • 6 scallions, white and pale-green parts chopped, dark-green parts reserved
  • 4 garlic cloves, sliced
  • 1 1-inch piece ginger, peeled, finely chopped
  • 4 cups low-sodium chicken broth
  • 3 tablespoons gochujang (Korean hot pepper paste)
  • 3 tablespoons soy sauce
  • 1 small daikon, peeled, sliced
  • ½ cup kimchi
  • ¼ block firm silken tofu

Login or Join to leave a comment

Login Join

Discussion (0)