Monday, April 14, 2014

Spicy Kimchi Tofu Stew



Keeping up a food blog is hard. For me, the fun part about putting together a post—the sweet spot—is the point when your dish is ready, the photography set is good to go, and it's time to plate, style and shoot. But as much as I'd love to get in there and pay super-close attention to every minuscule detail, something inevitably comes up to remind me that I'm shooting for a tiny, very personal food blog in my home and not in a fancy test kitchen for Bon Appétit: The cat gets sick, the doorbell rings, or a text comes through from a friend who wonders why I can't hurry up. And so it goes.

But no matter how rushed, there's still something wonderful about having the freedom to explore and expand the possibilities when it comes to what I post on Kitchen La Bohème.

I pulled this recipe straight from the pages of Bon Appétit's March 2014 issue this weekend, and then applied some tweaks that made ingredients easier to source and the recipe quicker to prepare. If you're like me and love the fiery sinus-clearing goodness of Korean food, this will be a favorite recipe. For a simple Kimchi Tofu Rice Bowl, skip the tamari and water, and serve the stir fry over rice. And while I encourage everyone to go vegan, if you're lacto-ovo you can't go wrong with cracking an egg over the top of the finished dish.



Photography and styling by Alyssa. Photos ©Alyssa Yeager

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