Tofu and Kimchi Stew
Ingredients
- 1 tablespoon vegetable oil
- 6 scallions, white and pale-green parts chopped, dark-green parts reserved
- 4 garlic cloves, sliced
- 1 1-inch piece ginger, peeled, finely chopped
- 4 cups low-sodium chicken broth
- 3 tablespoons gochujang (Korean hot pepper paste)
- 3 tablespoons soy sauce
- 1 small daikon, peeled, sliced
- ½ cup kimchi
- ¼ block firm silken tofu
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