Korean Soft Tofu Stew

Yield

2 servings

Prep Time / Cook Time

/

Activity Guide

Backpacking

Ingredients

  • 1 1/2 tablespoons Korean chili flakes
  • 1/2 teaspoon garlic powder
  • 1 vegetable bouillon cube
  • 1/2 teaspoon salt
  • 3 tablespoons dehydrated cabbage
  • 2 tablespoons sliced dried shiitake mushrooms
  • 1/2 tablespoon dried chives
  • 2 cups water
  • 11.5 ounce Silken Tofu (in TetraBox)

Tools

  • Knife
  • Large pot
  • Spoon

Method

At Home:

  1. Crumble or cut bouillon cube into small pieces.
  2. Combine all ingredients but water and tofu in a zip top bag. Write how much water needs to be added with a permanent marker directly on the bag.

At Camp:

  1. Carefully open tofu box and drain any liquid into your pot. Cut tofu into large cubes and set aside.
  2. Add two cups of water to the pot along with the contents of the zip top bag and bring to a boil. Lower heat to a simmer and stir making sure bouillon cube is totally dissolved.
  3. Add tofu cubes and let simmer for another 5 minutes to heat through.