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Kimchi Tofu and Mushroom Stew in the Microwave
Ingredients
  • 14 oz (400g) silken tofu, diced large
  • 3 cups (400g) kimchi, roughly chopped, plus ½ cup kimchi juice
  • 8 (120g) button mushrooms, quartered
  • ⅓ cup (80ml) chicken or vegetable stock
  • 2 tablespoons sesame oil
  • 4 tablespoons gochujang
  • 2 cloves garlic, finely chopped
  • 2 tablespoons ginger, finely chopped
  • salt, to taste
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