Vegan Kimchi Tofu Stew. A delicious, warm, spicy stew that will satisfy all your taste buds. It’s savoury with a hint of sour with a hit of spice! Perfect for dinner or lunch.
It’s very easy to make and can be made in one pot! It takes 35 minutes of your time and if you make double you’ll have leftovers.
This dish is popularly served at Korean restaurants. It’s really lovely served with a bowl of hot rice and a variety of tasty side dishes which are called “Banchan”.
Other Recipes You May Like!
Kimchi Bibim Guksu (Cold Chewy Noodles)
Korean Bibimbap
Rabokki Korean Spicy Sweet Ramen
Korean Japchae Noodles
Jajangmyeon Korean Black Bean Noodles
Mild Tteokbokki Korean Rice Cakes
For this recipe
You will need the following:
- 3 pieces dried kelp
- 2 dried shiitake mushrooms
- 3 cups water
- 1/2 package organic soft tofu, sliced into 1 cm thick
- 2 stalks organic green onion, slice into 1 inch pieces
- 1/2 tsp cane sugar
- 1 tsp salt
- 1.5 tsp korean hot pepper paste or gochujang paste
- 1/2 tsp korean hot pepper flakes
- 1 tsp sesame oil
- 1 cooking onion, sliced
Where can I buy some of these ingredients?
- Dried Kelp. This can be found at Korean grocer and perhaps at an Asian grocer in the dried aisle.
- Dried shiitake mushrooms. This can be found at Korean and Asian grocers.
- Gochujang Paste. This can be found at Korean grocer and perhaps at an Asian grocer in the dried aisle.
- Korean Hot Pepper Flakes.
- This can be found at Korean grocer and perhaps at an Asian grocer in the dried aisle.
I would recommend calling your grocer ahead of time before making the trip.
Give it a try!
Well I hope you give my Vegan Kimchi Tofu Stew recipe a try! It always excites me when you guys make my recipes and I hope this is one you try.
Thanks for visiting my blog! If you enjoyed this recipe, please share it with your family and friends or on social media! Take a picture if you’ve made my recipe and tag me on Instagram @christieathome in your feed or stories so I can share your creation in my stories with credits to you!
Made this recipe and loved it?
If you could leave a star rating, I would greatly appreciate it 🙂 Thanks so much!
Take care,
Christie
Disclaimer: I am not sponsored by the companies listed in this blog.
*This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases. I also earn from qualifying purchases through additional affiliate programs
Pin for later!
Vegan Kimchi Tofu Stew
Ingredients
- 3 pieces dried kelp
- 2 dried shiitake mushrooms
- 3 cups water
- 1/2 package organic soft tofu sliced into 1 cm thick
- 2 stalks organic green onion slice into 1 inch pieces
- 1/2 tsp cane sugar
- 1 tsp salt
- 1.5 tsp korean hot pepper paste or gochujang paste
- 1/2 tsp korean hot pepper flakes
- 1 tsp sesame oil
- 1 cooking onion sliced
Instructions
- In a small pot, combine kelp, shiitake mushrooms and 3 cups of water. Bring to a boil and let it simmer on low for 10 minutes.
- In the meantime, in a medium pot add remaining ingredients, except for tofu. Then add in your vegan mushroom broth and stir to mix. Cover with a lid and bring this to a boil. Then let it simmer on medium heat for 20 minutes.
- When there are only 10 minutes left, carefully add slice tofu on top of stew. Cover with a lid and it simmer for remaining time. Serve with rice.
Leave a Reply