Instant Pot Korean Soft Tofu Stew

Prep 15 min
Total 2 hours
Serves 4

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Ingredients

3 slices
1/2 cup
kimchi, chopped
1 tsp
toasted sesame oil
1
scallion, trimmed, thinly sliced
1 clove
garlic, minced
Pinch
black pepper, freshly ground
3 cups
reduced sodium chicken broth
1 package
extra soft tofu
4

Instructions

  • Place the bacon in the inner pot. Press Sauté and use the Sauté or Adjust button to select the middle temperature (“Normal”). Cook with the lid off and use a silicone spatula to move the bacon around occasionally so that it cooks evenly. Cook until the bacon is pale pink and the fat is no longer bright white, about 5 minutes.
  • Add the kimchee, sesame oil, scallion, garlic, and pepper. Cook with the lid off, stirring occasionally, until the scallion softens, about 2 minutes.
  • Add the broth and stir to combine. Close and lock the lid. Set the valve to Venting. Attach the condensation collector. Press Cancel, then press Slow Cook and use the Slow Cook or Adjust button to select the lowest temperature (“Less”). Use the − or + button to set the time to 1 hour.
  • When the cooking time is finished, remove the lid. Add the tofu and gently use a spoon to break up any large lumps. Close and lock the lid. Press Cancel, then press Slow Cook and use the Slow Cook or Adjust button to select the lowest temperature (“Less”). Use the − or + button to set the time to 30 minutes.
  • When the cooking time is finished, remove the lid. Press Cancel, then press Sauté and use the Sauté or Adjust button to select the middle temperature (“Normal”). Cook with the lid off until the stew bubbles vigorously, about 5 minutes.
  • Press Cancel, then press Sauté and use the Sauté or Adjust button to select the lowest temperature (“Less”). Carefully crack the eggs into the inner pot, trying to avoid breaking the yolks up. Cook with the lid off until the whites are set and the yolks are soft but thick, about 4 minutes.
  • Press Cancel and serve hot, garnished with scallion.

Korean-Style Soft Tofu Stew will keep, in an airtight container in the refrigerator, for up to 3 days. To reheat, place the stew in a pot and warm on the stovetop over medium heat, stirring occasionally, for about 5 minutes.

Note: Extra-soft Korean tofu is typically labeled “soon tofu” and is often sold in tubes at Asian markets. If that is unavailable, look for “silken tofu” or use the softest tofu available.

Excerpted from How to Instant Pot: Mastering All the Functions of the One Pot That Will Change the Way You Cook by Daniel Shumski. Copyright © 2017. Photographs © Ken Carlson. Used with permission of Workman Publishing.

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