Vegan Korean Kimchi Tofu Stew Recipe

Ready in 35 mins.
Serves 2 small servings or 1 large serving
Adapted from Maanchi

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

1. 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.

2. 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.

3. 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.

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Take care,
Christie

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