Korean Spicy Tofu Stew

Ingredients

• 1 block soft tofu cut into cubes
• 1 tablespoon vegetable oil
• 1 cup kimchi chopped
• 2 cups vegetable broth
• 1 tablespoon gochujang
• 1 teaspoon gochugaru
• 1 tablespoon soy sauce
• 2 cloves garlic minced
• 1 teaspoon sesame oil
• 2 stalks green onions sliced
• 1 cup mushrooms sliced
• 1 cup zucchini sliced

Instructions

1. 1 Heat the vegetable oil in a large pot over medium heat.
2. 2 Add the minced garlic and chopped kimchi, and sauté for 2-3 minutes until fragrant.
3. 3 Stir in the gochujang and gochugaru, and cook for another minute.
4. 4 Pour in the vegetable broth and soy sauce, and bring to a boil.
5. 5 Add the sliced mushrooms and zucchini, and simmer for 10 minutes until the vegetables are tender.
6. 6 Gently add the cubed tofu and simmer for another 5 minutes to heat through.
7. 7 Drizzle the sesame oil over the stew and stir gently.
8. 8 Remove from heat and garnish with sliced green onions before serving.