Kimchi Soft Tofu Stew
A quick, comforting Korean-style stew with soft tofu and kimchi, ready in about 20 minutes. Perfect for a fast weeknight dinner or a hearty breakfast.
- Total time
- 20 min
- Servings
- 2
- Calories
- 250
- Protein
- 14g
Ingredients
- 1 block (about 14 oz) soft tofu
- 1 cup kimchi
- 1 tbsp vegetable oil
- 2 cloves garlic
- 1 tbsp gochugaru (Korean red pepper flakes)
- 2 cups water
Instructions
- 1
Heat the 1 tbsp vegetable oil in a medium pot over medium heat. Add the 1 cup kimchi and 2 minced garlic cloves; cook until fragrant and the kimchi is slightly softened, about 3 minutes.
- 2
Stir in the 1 tbsp gochugaru and 2 cups water. Bring to a boil, then reduce heat to a simmer; let it bubble gently for 5 minutes to meld the flavors.
- 3
Gently slide the 1 block soft tofu into the stew, breaking it into large chunks with a spoon. Simmer until the tofu is heated through, about 3 minutes.
- 4
Taste and season with salt if needed. Serve hot, with rice if you like.
Tools you’ll need
- medium pot
- spoon
- knife
- cutting board
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