Instructions: Makes 6 servings

This ancient dish is a favorite when cold winds blow in Koreas fall and winter months. "Kim Chee" or "Kim Chi," a spicy pickle of one or more vegetables, is served with every Korean meal.

1. Prepare Kim Chee: Combine bok choy stems, cabbages, garlic, ginger, chiles, scallions, soy sauce, rice wine vinegar, and sugar in large bowl. Mix well with hands. Sprinkle lightly with salt. Let stand 1 to 2 hours at room temperature; refrigerate until near serving time if prepared in advance.

2. Rinse and drain tofu; pat dry with paper towels and set aside.

3. In a large high-sided skillet or pot, bring vegetable stock to a boil.

Lower heat and add tofu in a single layer. Simmer gently for minutes.

4. Remove tofu from stock with spatula; place one block in each of 6 bowls.

Pour in enough of the hot stock to almost cover tofu. Serve immediately. To ear, break off pieces of tofu with chopsticks. Serve Kim Chee on the side.

VEGAN

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