Filthy Gourmand is three women—Aimee Trudeau, Emily Nielson, and Mai-Yan Kwan—who arrived jointly after a bicycle tour throughout Canada. They put with each other a major variety of camp meals, a lot of of which can be discovered in their cookbook of the similar identify, with a lot of distinct cultural and taste influences. This recipe, from Mai-yan, for a balanced Korean tofu stew, is effortless to make, and perfect for a cold evening under the stars. Sourcing for a few of the components that may perhaps not be accessible in just about every grocery retail store is available at the bottom of the site.
I learned Korean food when I very first moved to Los Angeles and instantaneously fell in adore with it. Just one of my preferred dishes is sundubu-jjigae which is what this Korean Delicate Tofu stew is dependent on. Commonly, the dish comes at the table in an specific-sized stone pot stuffed with furiously effervescent stew. It is served with rice, also manufactured in a stone pot, which yields deliciously crispy rice at the bottom.
I hadn’t imagined to make this when backpacking in the past—too a lot of perishables, specialty substances, much too major. But when a Sprouts Farmers Marketplace grocery retail store opened in my neighborhood recently, I recognized they stocked shelf-steady tofu in Tetrapaks. After some experimentation, listed here it is!
Full disclosure, there still are some specialty substances necessary for this dish, and the tofu box weighs 12 ounces which will make some of you gasp. On the additionally aspect, it is completely ready in 10 minutes and a single of the most fulfilling and warming dishes I know of for a chilly night time out. I built this on an right away trek to Mount Whitney and it was worthy of every single ounce of excess weight.