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Easy Tofu Kimchi Stew
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You know that jar of kimchi hanging out in your fridge? Its time has come! In about 30 minutes, you can cozy up to a bowl of this flavorful, nourishing stew. 

This recipe is featured in our Weekly Meal Planner Email Newsletter. Sign up for the meal plan here to have 6 great dinner recipes and a fun weekend bonus (along with a full shopping list) delivered to your inbox every Sunday!

This easy weekday stew will warm you up! Don't let the look scare you, it is not as spicy as it looks. But, if you enjoy spicy foods as much as I do, feel free to hit it with some extra red pepper flakes. Note that more aged, very fermented kimchi makes a better soup! This will be the perfect time to use up that kimchi that's been sitting in your fridge for you-don't-even-remember-how-long. -@plantiful_foodie

Details

Prep time 5mins
Cook time 30mins
Serves or Makes: 4
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Recipe

ingredients

  • 1/ 2 cup sesame oil
  • 4 cups kimchi
  • 4 cloves garlic, crushed
  • 2 tablepoons Korean plum syrup, or sugar
  • 8 cups water
  • 1 block tofu
  • 1 tablespoon roasted sesame seeds
  • Scallions, chopped, for garnish

Method

  • Step 1

    Heat sesame oil in a small pot over medium heat, add the kimchi and cook until translucent and golden brown around the edges, 3-5 minutes. Add the garlic and plum syrup and cook for one minute.

  • Step 2

    Add water and tofu and simmer over low heat, 15-20 minutes.

  • Step 3

    Place into bowls and top with toasted sesame seeds and chopped scallions.