For the stew

  • ½ tbsp coconut oil
  • 1 red onion, roughly chopped
  • 2 carrots

  • 1 large courgette

  • 1 yellow pepper, deseeded

  • 2 tbsp kimchi
  • 160g marinated tofu pieces

For the cooking paste

  • 3 tbsp Korean chilli cooking sauce
  • 1 tbsp tomato purée

  • 1 tbsp smooth peanut butter
  • ½ tbsp miso paste
  • ½ tbsp maple syrup

To serve

  • 250g shortgrain white rice, such as paella rice
  • 1 apple, cored and cut into matchsticks
  • 2-3 sprigs of coriander

  • 1 spring onion, finely shredded


  1. 1

    Heat the coconut oil in a large saucepan. Add the red onion, season lightly, cover and let it soften for 5 minutes.

  2. 2

    Meanwhile, peel and cut the carrots into 1cm slices on the diagonal, chop the courgette into 1cm-thick half-moons and roughly chop the pepper. Add them all to the pan, season, then fry for 3 minutes or until the veg just begins to soften. 

  3. 3

    Whisk together the cooking paste ingredients and add to the pan. Stir to coat and cover with 500ml water before adding the kimchi. Bring to the boil, reduce to a simmer and cook uncovered for 20-25 minutes.

  4. 4

    Meanwhile, rinse your rice thoroughly and transfer to a saucepan. Add 500ml boiling water, return to the boil and stir, then reduce to a slow simmer. Cover and cook for 15 minutes or until the water has been absorbed. Set aside and allow it to steam until needed. 

  5. 5

    Add the tofu to the stew and heat through for a further 5 minutes. Serve in bowls with the rice, apple matchsticks, coriander and spring onion.

Nutritional Details

Each serving provides
  • Energy 2010kj 480kcal 24%
  • Fat 14.3g 20%
  • Saturates 3.5g 18%
  • Sugars 17.0g 19%
  • Salt 1.4g 23%

% of the Reference Intakes

Typical values per 100g: Energy 373kj/89kcal

Each serving provides

68.5g carbohydrate 6.8g fibre 15.9g protein

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