Tuna Tofu Kimchi Stew

Name: Tuna Tofu Kimchi Stew
Total time: 20 min
Yield: 805 g
Ingredients: king oyster mushroom 130 g; minced garlic 15 g; Yeondu seasoning 15 ml; Korean tofu for pan-fry & stew 300 pack; oil-drained Sajo tuna 135 g; green onion 50 g; kimchi 150 g; olive oil 10 g

Cook 20 min Difficulty EASY 623 kcal

#low-carb #high-protein #low-calorie

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Ingredients

Main ingredients

king oyster mushroom 130 g
minced garlic 15 g
Yeondu seasoning 15 ml
Korean tofu for pan-fry & stew 1 pack
oil-drained Sajo tuna 135 g
green onion 50 g
kimchi 150 g
olive oil 10 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 29.43 g 18%

Protein 55.52 g 35%

Fat 33.11 g 47%

Serving size 805g

Cooking steps

1

Cut tofu and kimchi into bite-sized pieces.
2

Add sesame oil to a pot and sauté the kimchi.
3

Add tuna and stir-fry together.
4

Pour 300ml of water and bring to a boil.
5

Add tofu and simmer on medium heat for 10 minutes.
6

Season with salt and pepper to taste.

Tuna Tofu Kimchi Stew

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