Description
A quick and comforting Korean soft tofu stew, perfect for chilly evenings. This vegan and gluten-free dish is packed with flavor from gochujang and vegan kimchi.
Ingredients
Scale
- 1 tablespoon Toasted Sesame Oil
- 1 cup Vegan Kimchi
- 2 cups Water
- 2 tablespoons Gochujang
- 1 teaspoon Gochugaru
- 1 tablespoon Light Soy Sauce
- 1 teaspoon Sweetener
- 1 teaspoon Salt
- 1 block Silken Tofu
- 200 grams Enoki Mushrooms
- 2 pieces Scallions (White Part)
- 2 pieces Scallions (Green Part)
- 1 tablespoon Toasted Sesame Seeds
Instructions
- In a small bowl, combine gochujang, gochugaru, light soy sauce, sweetener, and salt.
- In a pot, heat the toasted sesame oil over medium heat. Add the white parts of the scallions and sauté until fragrant, about 2 minutes.
- Add the vegan kimchi and sauté for an additional minute.
- Pour in water and stir in your prepared gochujang sauce. Mix well and bring to a gentle simmer.
- Carefully slice the silken tofu and gently ease it into the pot, followed by the enoki mushrooms.
- Increase heat and bring the stew to a boil. Once boiling, cover and let it simmer for 3-5 minutes.
- Ladle your stew into bowls and garnish with green scallions and toasted sesame seeds.
Notes
- Ensure your kimchi is vegan.
- Adjust spiciness to your preference.
- Handle silken tofu gently.
- Use vegetable broth instead of water for richer flavor.
- Add other vegetables like zucchini or mushrooms for variety.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: One-pot
- Cuisine: Korean
Nutrition
- Serving Size: 1 bowl
- Calories: 200 kcal
- Sugar: 2 g
- Sodium: 500 mg
- Fat: 10 g
- Saturated Fat: 1 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 0 mg