(4 votes, average: 4.25 out of 5)
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Korean-inspired tofu kimchi stew is a flavor-packed, spicy-sour dish for cold winter nights. Made in one pot – ready in under 45 minutes.
Ingredients
Scale
- 2 tablespoons avocado, refined coconut, or organic canola oil
- 8 ounces shiitake mushrooms, stemmed and cut into chunky slices
- 3 medium scallions
- 4 medium garlic cloves, minced
- 1-inch knob ginger, peeled and minced (about 1 tablespoon)
- 1 tablespoon (or to taste) gochujang*(see note below)
- 1 tablespoon soy sauce (or more to taste)
- 4 cups water
- 1 small daikon, peeled and cut into 1/4-inch-thick halfmoons (about 2 cups)*
- 1/4 cup kimchi juice + 2 cups roughly chopped kimchi (one 16-ounce jar)
- 1 tablespoon sesame oil
- One 14-ounce block soft tofu, cut into 3/4-inch cubes
- Sesame seeds, for serving
- Rice, for serving (optional)
Instructions
- Heat 2 tablespoons oil in a large heavy-bottomed pot over medium heat. Add the mushrooms with a pinch of salt and cook until lightly browned, about 8 minutes.
- Meanwhile, separate the white and light green parts of the scallions from the dark green parts. Chop the white and light green parts; set dark green parts aside.
- Add the chopped scallions to the pot, along with 4 minced garlic cloves and 1 tablespoon minced ginger. Cook until fragrant, 1 to 2 minutes.
- Stir the gochujang into the pot (start with 1 tablespoon for mild and up to several tablespoons if you like intense heat) and cook until fragrant, about 1 minute. Then add 1 tablespoon soy sauce and a splash of water, and stir to deglaze the bottom of the pot (i.e. pick up the browned stuck-on bits).
- Add 4 cups water, along with the chopped daikon, kimchi, kimchi juice, and 1 tablespoon sesame oil. Cover with a lid and bring to a boil. Then reduce the heat and simmer gently for 15 minutes.
- Add the tofu to the pot and simmer for 5 more minutes.
- Meanwhile, thinly slice the remaining scallions on a diagonal.
- Turn the heat off and season to taste with more soy sauce if needed. Serve the stew garnished with scallions and sesame seeds, alongside rice.
Notes
- The amount of gochujang you need may depend on how spicy it is, as well how spicy the kimchi is. For a milder stew, start with 1 tablespoon, working up to 2-3 tablespoons for more heat. (If you wanna get by without gochujang, sub with Sriracha or harissa.)
- If you can’t find daikon, use shredded green cabbage or a sliced turnip here.
Nutrition
- Serving Size: 1/6 of the recipe (w/o rice)
- Calories: 220
- Fat: 9.4 g
- Carbohydrates: 33 g
- Protein: 5.1 g
Keywords: tofu, kimchi, stew, korean, vegan
