Quick & Easy Tofu Kimchi Jjigae (Vegan)
A spicy, savory and tangy kimchi stew with smooth silken tofu. This quick and easy tofu kimchi jjigae is ready in 30 minutes with simple ingredients. It serves best with steamed rice and it's vegan!
- Prep time
- 5 min
- Cook time
- 25 min
- Yield
- 1 serving
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 7.05 oz soft tofu (or silken tofu, sliced)
- ¼ cup onion (thinly sliced)
- 1 clove garlic (minced)
- ½ cup kimchi (chopped)
- 1 ¼ cup vegetable broth (or mushroom stock)
- 4 pieces kombu ((aka dried kelp))
- 2 shiitake mushrooms (or sub with rehydrated shiitake mushrooms)
- 2 tsp sesame oil
- 1 tsp regular soy sauce
- ½ tsp gochugaru
- ½ tsp white granulated sugar
- 1 green onion (finely chopped for garnish)
Instructions
- 1
In a small pot, add vegetable broth, kombu and shiitake mushrooms. Cover and bring to a boil on medium-high heat. Then reduce to low heat to simmer for 10 minutes. Remove the kombu from the broth. Set aside.
- 2
Meanwhile, heat sesame oil in a separate small pot on medium heat and sauté onions and garlic until onions are translucent. Add in chopped kimchi and sauté until kimchi juices release.
- 3
Then pour in the broth with the mushrooms. Season the broth with soy sauce, gochugaru, and sugar. Cover and bring the stew to a boil on medium-high heat. Then reduce to low heat to simmer for 15 minutes.
- 4
Add sliced soft tofu on top of the stew and simmer for 3 minutes until warm. Garnish with green onions and enjoy with steamed rice.