Kimchi Stew with Chicken and Tofu

Ingredients in this Recipe

1 tablespoon minced garlic
1/4 teaspoon coarse salt
16 ounces silken tofu
2 1/2 cups water
2 bone in, skinless chicken thighs, excess fat trimmed
2 jars (16 ounces each) kimchi (see the Guide), drained, 1/2 cup liquid reserved
2 teaspoons minced fresh ginger
3 3/4 cups homemade or low sodium store bought chicken stock
3 scallions, white and pale green parts only, thinly sliced diagonally

See Full Recipe at Martha Stewart