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Ingredients
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2 cups vegan kimchi (Napa cabbage kimchi), chopped
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1 block (14 oz) firm tofu, cubed
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1 small onion, thinly sliced
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2 cloves garlic, minced
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1 small carrot, julienned
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1 small zucchini, sliced
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4 -5 fresh shiitake mushrooms, sliced (or any mushrooms you prefer)
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4 cups vegetable broth
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1 tablespoon gochugaru (Korean red pepper flakes, adjust to your spice preference)
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1 tablespoon soy sauce or tamari (gluten-free)
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1 teaspoon sesame oil
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1 teaspoon sugar (optional)
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2 green onions, chopped (for garnish)
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1 Toasted sesame seeds (for garnish, optional)
Directions
Serve this Vegan Kimchi Tofu Stew piping hot, either as a standalone meal or with a side of steamed rice. It’s perfect for those who enjoy a spicy kick in their soup.
Adjust the spice level according to your preference by adding more or less gochugaru. You can also customize the vegetables based on what you have on hand. Traditional Korean earthenware pots (dolsot) are often used for this dish, but any large pot will work.
Steps
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1
Done
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In a large pot or Korean-style earthenware pot (if available), heat the sesame oil over medium heat. |
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2
Done
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Add minced garlic and sliced onions to the pot. Sauté for a few minutes until the onions become translucent. |
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3
Done
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Add the chopped kimchi and gochugaru (Korean red pepper flakes) to the pot. Continue to sauté for another 5 minutes, allowing the flavors to meld. |
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4
Done
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Pour in the vegetable broth and soy sauce (or tamari) and bring the mixture to a simmer. |
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5
Done
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Add the sliced mushrooms, julienned carrots, and zucchini to the pot. Stir well and let it simmer for about 10-15 minutes or until the vegetables are tender. |
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6
Done
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If desired, add a teaspoon of sugar to balance the flavors. Taste and adjust the spiciness and seasoning as needed. |
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7
Done
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Carefully add the cubed tofu and gently stir to combine. Let it simmer for an additional 5 minutes to heat the tofu through. |
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8
Done
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Once the stew is hot and all the ingredients are well incorporated, remove it from heat. |
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9
Done
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Garnish the Vegan Kimchi Tofu Stew with chopped green onions and toasted sesame seeds. |
