Korean Spicy Tofu Stew with Kimchi

Ingredients

• 1 tablespoon vegetable oil
• 2 cups kimchi chopped
• 1 pound soft tofu cut into cubes
• 4 cups vegetable broth
• 2 tablespoons gochugaru (Korean red pepper flakes)
• 1 tablespoon gochujang (Korean red chili paste)
• 1 tablespoon soy sauce
• 3 cloves garlic minced
• 1 teaspoon sesame oil
• 2 stalks green onions sliced

Instructions

1. 1 Heat the vegetable oil in a large pot over medium heat.
2. 2 Add the chopped kimchi and minced garlic to the pot and sauté for about 5 minutes, until the kimchi is softened.
3. 3 Stir in the gochugaru, gochujang, and soy sauce, mixing well to combine.
4. 4 Pour in the vegetable broth and bring the mixture to a simmer.
5. 5 Gently add the cubed tofu into the pot, being careful not to break the pieces.
6. 6 Let the stew simmer for about 10 minutes, allowing the flavors to meld together.
7. 7 Stir in the sesame oil and half of the sliced green onions, reserving the rest for garnish.
8. 8 Taste the stew and adjust seasoning if needed.
9. 9 Serve hot, garnished with the remaining green onions.