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

Method

1. 01
   Heat the vegetable oil in a large pot over medium heat.
2. 02
   Add the chopped kimchi and minced garlic to the pot and sauté for about 5 minutes, until the kimchi is softened.
3. 03
   Stir in the gochugaru, gochujang, and soy sauce, mixing well to combine.
4. 04
   Pour in the vegetable broth and bring the mixture to a simmer.
5. 05
   Gently add the cubed tofu into the pot, being careful not to break the pieces.
6. 06
   Let the stew simmer for about 10 minutes, allowing the flavors to meld together.
7. 07
   Stir in the sesame oil and half of the sliced green onions, reserving the rest for garnish.
8. 08
   Taste the stew and adjust seasoning if needed.
9. 09
   Serve hot, garnished with the remaining green onions.