Quick & Easy Tofu Kimchi Jjigae (Vegan)
Tofu Kimchi Jjigae (aka tofu kimchi stew). A spicy stew with silken tofu in a warm savory and slightly sour kimchi broth. This classic Korean stew is comfort food to many and is easily made at home. This version is vegan. Ready in 30 minutes.
Ingredients
- 200 grams silken tofu sliced
- ¼ cup yellow onion thinly sliced
- ½ cup kimchi well-fermented kind (chopped)
- 4 pieces kombu aka dried kelp
- 2 shiitake mushrooms (feel free to sub with dried shiitake mushrooms)
- 1 green onion sliced into 1 inch pieces
- 1 ¼ cup vegetable broth or sub with cold water
- 2 teaspoon sesame oil
- 1 teaspoon garlic minced
- 1 teaspoon regular soy sauce
- ½ teaspoon gochugaru
- ½ teaspoon white granulated sugar
Instructions
- In a small pot, add vegetable broth, dried kelp and shiitake mushrooms. Cover and bring to a boil. Let it simmer on low for 10 minutes. This is your broth.
- Meanwhile, in a separate small pot on medium heat, add sesame oil and fry yellow onions until translucent. Next add in kimchi and fry until juices have released.
- Then pour in kelp mushroom broth, soy sauce, gochugaru, and sugar and stir to mix. Cover with a lid and bring this to a boil on medium-high heat. Simmer on low heat for 15-20 minutes.
- Lastly, uncover and add soft tofu on top and allow tofu to warm for 5 minutes. Garnish with green onions. Enjoy!
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Nutrition
Calories: 199kcal | Carbohydrates: 19g | Protein: 8g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Sodium: 1834mg | Potassium: 491mg | Fiber: 3g | Sugar: 9g | Vitamin A: 1101IU | Vitamin C: 6mg | Calcium: 85mg | Iron: 3mg