Here’s one for Norm – make modifications to meet FP points. 🙂
Spicy Kimchi Tofu Stew:
1 – 16 oz. silken tofu, cut into 1″ cubes
1 Tbsp. coconut oil or olive oil or avocado oil
4 cups gently squeezed kimchi, chopped, plus 1 cup liquid
2 Tbsp. gochujang (Korean hot pepper paste)
8 scallions, cut into 1″ pieces
2 Tbsp. soy sauce
1 Tbsp. sesame oil
Freshly ground black pepper
6 large egg yolks
Simmer tofu in pot of boiling salted water until slightly puffed and firmed (4 minutes). Remove with slotted spoon to medium-sized bowl.
Heat oil in heavy pot, add kimchi & gochujang and saute (stirring often) until beginning to brown (5-8 minutes). Add kimchi liquid & 8 cups water. Bring to boil, then down to simmer until kimchi is softened & translucent (35-40 minutes). Add scallions, soy sauce & tofu and simmer gently until tofu has absorbed flavors (20-25 minutes, tofu will fall apart a little). Add sesame oil, season with salt & pepper. Ladle stew into bowls and top with egg yolk (alternately, top with cooked whole egg or even poach whole egg in soup while it finishes).