KIMCHI TOFU

Kimchi tofu is what we are going to make. If you never had kimchi, it is a Korean side dish that's a staple on Korean dinner tables. Usually cabbage is fermented in hot pepper sauce, and other spices, and burried underground for a generous amount of time, allowing it to ferment. The aroma for the meek is rather harsh to say the least. However, commercial bottled kimchi is nose friendly. And there's different grades of heat, from mild to extremely hot!

Kimchi can be rather salty, not good for the hypertension patient, however it is low in sugars so it's good for anyone trying to keep the sugars down. Tofu is the protein, and makes a matching addition to the kimchi sauce because of it's rather tasteless nature. The sauce can be purchased in Asian marts, in various brands. It's ready made so you can just add it to the dish you want to create. However check the saltiness of each brand. All you need to do is add water to minimize the sodium content.

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INGREDIENTS

1 block of organic firm tofu 14 oz., cut into cubes

12 fl. oz. of kimchi sauce

1/2 cup of water, or more to minimize sodium content

3 cloves of garlic chopped

1 inch ginger minced

2 tbsp. minced onions

2 tbsp. minced green onion

1 tbsp. seseame oil

1 tsp. tamari soy sauce

1 tsp. white pepper

DIRECTIONS

In a medium mixing bowl, add in all of the ingredients except the tofu. Mix it well. Then add in the tofu cubes, toss to coat. Cover with plastic wrap, and refrigerate for at least 2 hours. Serve chilled, as a side dish, or a main dish with a small scoop of brown rice. Drink lots of water.

Enjoy.

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