Spicy and Hearty Tofu Kimchi Stew
Quick & Easy Tofu Kimchi Stew: A Flavorful and Simple Recipe 🙂
When you think of kimchi stew, you might imagine pork or tuna, but this version is wonderfully spicy and clean using just kimchi and tofu. It’s incredibly simple and quick to make, making it perfect for a hassle-free meal.
Main Ingredients- 1/2 block firm tofu
- 1/2 head napa cabbage kimchi, well-fermented
- 1/2 onion
- 1 stalk green onion
- 1 Korean chili pepper (optional)
Seasoning & Broth- 1 Tbsp sesame oil
- 1 tsp gochujang (Korean chili paste)
- 1 tsp sugar (if kimchi is very sour)
- 4-5 cups anchovy or kelp broth
- 1 Tbsp sesame oil
- 1 tsp gochujang (Korean chili paste)
- 1 tsp sugar (if kimchi is very sour)
- 4-5 cups anchovy or kelp broth
Cooking Instructions
Step 1
First, finely chop the kimchi into bite-sized pieces. Heat 1 tablespoon of sesame oil in a pot over medium heat. Add the chopped kimchi and stir-fry until softened. If your kimchi is very sour, add 1 teaspoon of sugar while stir-frying to balance the acidity and enhance the savory flavor.
Step 2
Once the kimchi is well stir-fried, pour in 4-5 cups of anchovy and kelp broth (or rice water). Bring the broth to a boil over high heat to develop the flavor.
Step 3
After the broth starts to vigorously boil, add the sliced onion, green onion, and Korean chili pepper. Let it simmer for about 5 minutes to allow the vegetables to release their flavors into the stew.
Step 4
Finally, carefully add the tofu, cut into pieces, to the pot. Simmer gently for a minute or two until the tofu is heated through without breaking apart. Your delicious Tofu Kimchi Stew is now ready! Enjoy it hot with a bowl of rice.