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    Home » Recipes » Asian-Inspired

    Tofu Kimchi Stew

    By: Thomas Published: 10 Feb, 22 Updated: 10 Feb, 22 10 Comments

    RecipePrintComments

    Introducing the easiest, yet most delicious stew with spicy and sour kimchi, and chewy tofu! This rich and saucy stew comes together in less than 30 minutes! Serve with rice or noodles for a complete and comforting meal!

    Kimchi stew in a clay pot, with tofu and green onions.
    Jump to:
    • 🥬 What is Kimchi
    • 🥣 How to Make Kimchi Stew
    • 🍚 What to Serve with This Stew
    • 💬 FAQ
    • 🌶 More Stew Recipes
    • 📖 Recipe

    I'm so excited to share this stew recipe as I have been making it non-stop for the last 3 weeks! It's so quick to make, and incredibly warming. It packs a punch and has the perfect balance sour/salty/sweet/spicy.

    🥬 What is Kimchi

    Kimchi is a Korean condiment made with Napa cabbage, green onions, ginger, and chili powder. It is fermented for a few days until it becomes slightly sour. You can find kimchi in most Asian stores, or make your own.

    I used kimchi before in this Vegan Kimchi Noodle Soup, which is also a favorite!

    Ingredients like kimchi, tofu, soy sauce, coconut sugar, green onions.

    🥣 How to Make Kimchi Stew

    Here are the ingredients you will need to prepare this stew, the list is very short and contains only easy-to-find ingredients!

    • Tofu - Use medium or firm tofu. If using medium tofu, press it between a few sheets of kitchen paper towel to remove the excess moisture.
    • Garlic - For an extra garlicky flavor, use fresh garlic.
    • Soy sauce - You can use regular soy sauce or tamari.
    • Sugar - To balance with the spiciness and sourness of the stew. Coconut sugar or maple syrup work great as well.
    • Kimchi - The star of the dish! Make sure you are using vegan kimchi.
    • Scallions - For topping, it adds freshness and color.
    • Fried tofu in a plate.
    • Fried tofu in a clay pot.

    Preparing this stew couldn't get easier:

    1. Cut and fry the tofu. Try cutting the tofu into 1.5x1-inch rectangles, with a ½-inch thickness. Alternatively, you can simply cut it into small cubes, the shape doesn't really matter. Once done, fry the tofu in a non-stick skillet or pot until golden brown. Note: If you don't want to deep-fry the tofu, you can shallow-fry (although it will take longer) or use an air-fryer!
    2. Cook the tofu in the sauce. Next, cook the tofu in a sweet and salty sauce made of soy sauce and coconut sugar for a few minutes. The tofu will absorb the flavors!
    3. Add the kimchi. Finally, add the kimchi, water, and a pinch of chili flakes for extra spiciness.
    4. Let simmer covered for about 10 minutes and serve!
    Fried tofu with soy sauce in a clay pot.

    🍚 What to Serve with This Stew

    This stew is fantastic served over white or brown rice! Add some steamed or roasted greens on the side for a healthy and nutritious meal!

    💬 FAQ

    • Can I cook this stew in a regular pot? Sure! You can use a cast iron pot or a deep skillet, I tried both ways and it works perfectly.
    • Can I skip the frying step? No, white tofu would crumble and wouldn't absorb the sauce like fried tofu does. You can however save time by buying fried tofu puffs.
    • Is kimchi vegan? Not all brands of kimchi are vegan, so I highly recommend checking the ingredient list to make sure it doesn't contain fish sauce or shrimps.
    • How long does this stew keep? This kimchi stew will keep for up to 3 days in the refrigerator.
    Close up of kimchi stew with green onions.

    I hope you will love this comforting kimchi stew as much as I do! It's perfect for a last-minute weeknight dinner, plus leftover reheat very well!

    🌶 More Stew Recipes

    • Vietnamese "Beef" Stew
    • White Bean & Vegan Sausage Stew
    • Vietnamese Braised Tofu

    Let me know in the comments if you try this recipe!

    Kimchi stew in a clay pot with tofu.

    📖 Recipe

    Tofu Kimchi Stew

    Author: Thomas
    Spicy, sweet & sour kimchi stew with chewy tofu that comes together in less than 30 minutes! SO warming and flavorful! Vegan + just 6 ingredients!
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 10 mins
    Total Time 30 mins
    Course Main Course, Side Dish, Stew
    Cuisine Asian, Korean
    Servings 2 servings
    Calories 324 kcal
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    Ingredients
     
     

    • 10 ounces medium or firm tofu
    • 1 tablespoon oil
    • 1 clove of garlic minced
    • 1 tablespoon soy sauce
    • 1 tablespoon coconut sugar or white sugar
    • 1 cup packed kimchi about 12 ounces
    • ¼ teaspoon gochugaru (Korean chili powder) optional, for extra spiciness
    • ⅓ cup water

    Instructions
     

    • Fry the tofu: Cut the tofu into bite-size rectangles of about ½-inch thick. If using medium tofu, press it between a few sheets of kitchen paper towel to remove excess moisture. Heat a few tablespoons of oil in a non-stick skillet and fry the tofu until golden brown on both sides, about 5 minutes.
      You can also deep-fry the tofu, or use an air-fryer. The goal is to have golden brown tofu. Transfer the fried tofu to a plate lined with a kitchen paper towel to remove excess oil.
    • Heat a tablespoon of oil in a deep saucepan or clay pot. Once hot, add the minced garlic and cook for 2-3 minutes, or until fragrant.
    • Next, add the fried tofu, soy sauce, coconut sugar, and a tablespoon of water. Stir to coat and let the tofu simmer in the sauce for 2-3 minutes. This will allow the tofu to absorb the sweet and salty sauce.
    • Add the kimchi with its juice to the pot, as well as the Korean chili powder, and water. Let simmer covered for about 10 minutes. Taste and adjust saltiness if needed, and serve!
    • Enjoy with white rice, noodles and your favorite greens!

    Nutrition

    Serving: 1 servingCalories: 324 kcalCarbohydrates: 21.7 gProtein: 24 gFat: 13.6 gFiber: 1.8 gSugar: 6.2 g
    DID YOU MAKE THIS RECIPE? Tag @fullofplants on Instagram and hashtag it #fullofplants
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    Reader Interactions

    Comments

    1. Barbara Sheldon

      February 11, 2022 at 11:09 am

      5 stars
      I loved this recipe made a lovely meal

      Reply
      • Thomas

        February 11, 2022 at 1:44 pm

        Glad you liked it Barbara 😉
        Thanks for your feedback and rating!

        Reply
    2. Kaitlyn

      February 22, 2022 at 3:18 pm

      5 stars
      Wooow, frying the tofu with the coconut sugar and soy sauce -- what a game-changer! This was delicious, thank you 🙂

      Reply
      • Thomas

        February 24, 2022 at 1:43 pm

        Thanks for your feedback Kaitlyn 😉

        Reply
    3. Micheala

      February 28, 2022 at 1:42 am

      Super easy and tasty! My kimchi didn't have very much liquid, so I had to adjust the amount of water. A very satisfying meal 🙂

      Reply
      • Thomas

        February 28, 2022 at 8:18 pm

        Thanks for your feedback Micheala!

        Reply
    4. Maria

      April 07, 2022 at 11:44 pm

      5 stars
      Quick and simple recipe and very delicious and flavourful at the same time. Perfect for a working day when time to prepare food can be more limited.
      Thank you Thomas.

      Reply
      • Thomas

        April 11, 2022 at 2:35 am

        You're welcome Maria, thanks for your feedback 😉

        Reply
    5. Aaron

      April 09, 2022 at 2:19 am

      Fantastic recipe! Loved it!!!

      Reply
      • Thomas

        April 11, 2022 at 2:37 am

        Thanks Aaron! 😉

        Reply

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