Korean Soft Tofu Stew 4.000

Goran Kosanovic for The Washington Post

Weeknight Vegetarian Oct 3, 2016

This warming, satisfying bowl -- soondubu jjigae in Korean -- is quick to make, and it gets its funky depth of flavor from the addition of kimchi and the fermented chili paste gochujang.

Where to Buy: Find gochujang in Asian markets and some large supermarkets.


Servings:
4 - 6

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4-6 servings; makes 9 cups

Ingredients
  • 2 tablespoons sesame oil
  • 1/2 cup diced onion
  • 1 tablespoon minced garlic
  • 4 cups finely chopped napa cabbage
  • 7 cups no-salt-added vegetable broth
  • 2 cups kimchi, preferably vegan
  • 1/4 cup low-sodium tamari
  • 2 tablespoons gochujang (see headnote)
  • 2 teaspoons sugar
  • Kosher salt
  • 16 ounces soft tofu, rinsed and brought to room temperature, cut into 4 to 6 portions
  • 1/2 cup chopped scallions (green parts only), for garnish
  • Black sesame seeds, for garnish

Directions

Heat the sesame oil in a large stockpot over medium-high heat until it ripples. Add the onion and garlic; cook until browned, stirring constantly, 3 to 5 minutes.

Add the cabbage; cook for 3 to 5 minutes, stirring occasionally, then add the broth, the kimchi with its juices, tamari, gochujang and sugar. Cook for 15 minutes, stirring often. Taste, and add salt as needed.

Place 1 portion of tofu in each serving bowl. Traditionally, a large piece is presented, but you can cut it into 1-inch cubes if desired.

Ladle the stew over the tofu. Garnish each portion with the scallions and sesame seeds. Serve hot.

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Recipe Source

Adapted from "V Street: 100 Globe-Hopping Plates on the Cutting Edge of Vegetable Cooking," by Rich Landau and Kate Jacoby (William Morrow Cookbooks, 2016).

Tested by Joe Yonan.

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