Korean style Tofu Stew

June 2nd 2016

Kimchi and tofu are a match made in culinary heaven. Both ingredients have haters for sure but those who appreciate the flavors of both will love this vegan recipe. Once you have everything for this soup on hand, it takes all of about 10 minutes to make. I found Wilbrine's vegan kimchi and I originally didn't even know it didn't contain dried shrimp or fish sauce as most varieties do, it is fresh, delicious, and crazy good for you! I find these innovative new vegan products to really be outstanding and as an omnivore, a reason to eat plant based more often, which benefits everyone.This one is a bit spicy and traditionally served with rice, I used udon noodles, but you can have it with whatever starch you prefer. The tofu soaks up the spicy broth, and the kimchi lends a well balanced tang, great for hangovers!
You will need:
1 block soft tofu, cut into bit sized pieces,my tofu said "soft" but was firmer then I would like, you can use silken but you will need to scoop instead of cut.
1 cup kimchi, try Wildbrine if you want the dish to be vegan, but any kind you like will work
2 tsp. Gochujang
1/2 medium onion, diced.
1/2 cup shredded carrots
1 T. Vegetable oil
3 cups vegetable stock
2 tsp. soy sauce
2 green onions, sliced thin
sesame seeds for garnish
2 cups cooked rice or noodles
In a medium soup pot, heat oil over medium high, when shimmering add onions, cook until they are translucent, add gochujang and cook together for a minute or so. Add kimchi, stock, and soy sauce. Add tofu, bring to a simmer. Serve over rice or noodles and top with green onions and sesame seeds. You can mix and match vegetables and toppings as you prefer, I used what I had on hand to make a quick lunch, this amount serves 2-3 people.