By Sarah Murphy-Kangas, In Praise of Leftovers
1 tablespoon peanut or vegetable oil
1 garlic clove, minced
2 cups napa kimchi, chopped
2 tablespoons Korean hot pepper paste
2 tablespoons miso paste
2 tablespoons rice vinegar
12 ounces soft tofu
Green onions, to garnish
Sesame oil, to garnish
1. Heat peanut or vegetable oil in a heavy saucepan. Briefly saute 1 minced garlic clove. Add coarsely chopped napa kimchi with its juice, Korean hot pepper paste, miso paste, and rice vinegar. Stir constantly and saute for another minute.
2. Add the softest tofu you can find and enough water to barely cover everything. Simmer for 10 minutes until warmed through. If you want to get fancy, you can add lots of fresh veggies – spinach, kale, or chard at the end, or finely sliced zucchini, cabbage, or julienned carrots at the beginning.
3. Garnish with sliced green onions and a drizzle of sesame oil.