Kimchi and tofu stew

• Kimchi (vegan)300 g
• Firm tofu280 g
• Mushrooms250 g
• Brown onions100 g
• Gochujang chilli paste30 g
• Vegetable stock cubes1 cube
• Basmati rice300 g
• Spring onions1 bunch

Also uses from the cupboard: vegetable oil, table salt, ground black pepper. Missing any? You can add them to your shop on the shopping list.

Usually contains: Soya, Gluten, Celery.

Always check the label. Products vary by shop and brand, so check what you actually buy for allergens and anything else you avoid.

Method

1. Put the rice on to cook following the pack instructions.300 g basmati rice
2. Roughly chop the kimchi and slice the onion. Heat a tablespoon of oil in a deep pan over a medium heat and fry the kimchi and onion for 5 minutes. Stir in the gochujang.300 g kimchi100 g brown onions30 g gochujang chilli paste
3. Dissolve the stock cube in 800 ml of boiling water and pour it in. Slice the mushrooms and add them. Bring to a simmer and cook for 10 minutes.250 g mushrooms1 cube
4. Cut the tofu into cubes and lower them in gently. Simmer for 5 minutes to heat through. Ladle into bowls, scatter with sliced spring onions and serve with the rice.280 g firm tofu1 bunch spring onions

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