Soiled Gourmand is three ladies—Aimee Trudeau, Emily Nielson, and Mai-Yan Kwan—who got here collectively after a motorcycle tour throughout Canada. They put collectively a wide selection of camp meals, a lot of which may be discovered of their cookbook of the identical identify, with plenty of completely different cultural and style influences. This recipe, from Mai-yan, for a wholesome Korean tofu stew, is straightforward to make, and ideal for a chilly night time below the celebs. Sourcing for a few the elements that will not be accessible in each grocery retailer is offered on the backside of the web page.
I found Korean meals after I first moved to Los Angeles and immediately fell in love with it. One among my favourite dishes is sundubu-jjigae which is what this Korean Delicate Tofu stew relies on. Sometimes, the dish arrives on the desk in an individual-sized stone pot crammed with furiously effervescent stew. It’s served with rice, additionally made in a stone pot, which yields deliciously crispy rice on the backside.
I hadn’t thought to make this whereas backpacking up to now—too many perishables, specialty elements, too heavy. However when a Sprouts Farmers Market grocery retailer opened in my neighborhood not too long ago, I observed they stocked shelf-stable tofu in Tetrapaks. After some experimentation, right here it’s!
Full disclosure, there nonetheless are some specialty elements required for this dish, and the tofu field weighs 12 ounces which can make a few of you gasp. On the plus aspect, it’s prepared in 10 minutes and probably the most satisfying and warming dishes I do know of for a chilly night time out. I made this on an in a single day trek to Mount Whitney and it was price each ounce of weight.