Learning Kitchen: Meal Prep/Planning – Asian Tofu Stew

We’re back on it now that the Labor Day weekend has passed (which was full of near-gluttony not chronicled here), which means that it’s all about making as much of our food from scratch as possible, and trying really hard not to make/eat stuff that’s fried or otherwise bad for us.

This week, it’s all about Asian food because we took a trip to 99 Ranch Market this weekend and stocked up.

When I was in college, I learned tons about various Asian foods, especially the comfort foods of my Korean, Taiwanese, and Hong Kong-based friends. I grew to love spicy tofu stew, both the Korean and Chinese versions, so I decided to make a mashup of these two favorite things.

This stew is a mashup in all the best ways – fresh ingredients paired with two types of seasoning, cooking wine, and organic veggies and protein. Served with rice, this makes the perfect dinner, with enough leftovers to lunch throughout the week! Calorie count is about 259, which is incredibly low considering how filling just a single cup of the stew and half a cup of rice is.

Kimchi because it’s kimchi jigae-ish. Tofu because it’s mapo tofu-ish. Ginger and scallion because DELICIOUS.
Chop it all up and dump it in your slow-cooker (this is a lazy girl recipe!).
Season with this stuff (that’s the mapo tofu flavoring).
Cook up some ground turkey or pork with same above stuff.
Use gochujang to adjust taste – a la chigae.
Let it all mingle together until the slow-cooker says it’s done, and garnish with more scallions.

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