Kimchi and Tofu Stew
Kimchi and tofu stew, reimagined for the trail, is a lightweight yet hearty backpacking meal packed with bold flavors and warmth. This dehydrated version brings the spicy, tangy depth of kimchi together with protein-rich tofu, creating a satisfying, easy-to-cook dish perfect for refueling after a long day of hiking. Simply add hot water, let it rehydrate, and enjoy a comforting bowl of Korean-inspired stew wherever your adventure takes you!
nutrition info:
calories: 383, protein: 19.1 g, carbs: 30.6 g, sugars: 1.2 g, fiber: 3.7 g, fat: 21.7 g, , sodium: 509 mg
you'll need:
1/4 cup dehydrated tofu
1/4 cup dehydrated kimchi
1 tablespoon crispy fried onions
1 tablespoon freeze-dried green onions
1/2 vegetable bouillon cube iHerb
1 packet olive oil
at home:
Mix all dry ingredients in a medium-sized ziplock bag.
Pack olive oil separately.
on the trail:
Pour Kimchi and Tofu Stew mixture into the pot; add 1 cup water and stir well.
Bring to a boil and cook,stirring occasionally, for about 5 minutes.
Remove from the heat, cover, and let stand another 5-10 minutes to rehydrate meal completely.
Stir in olive oil and enjoy!
