Authentic Vegan Kimchi Stew with Tofu
A fiery, fermented symphony of homemade kimchi and silken tofu simmered to perfection, embodying Korean culinary heritage. This korean-inspired vegetarian ready in about 35 minutes pairs kimchi, block firm tofu, carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 152 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup kimchi
- 1/2 block firm tofu
- 1/2 cup carrot
- 2 tbsp green onion
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1/2 tsp sesame oil
- 2 cups water
Instructions
- Step 1: Drain 1 cup kimchi, reserving 2 tbsp of the brine, then chop the kimchi into 1/2-inch pieces. Cut 1/2 block firm tofu into 1/2-inch cubes and slice 1/2 cup carrots into matchsticks.
- Step 2: Heat 1/2 tsp sesame oil in a medium pot over medium heat, then add carrots and sauté for 4 minutes until slightly softened.
- Step 3: Add 1 cup chopped kimchi, 2 tbsp reserved brine, 2 tbsp soy sauce, and 1 tbsp rice vinegar to the pot, stirring to combine. Bring to a gentle simmer over medium heat.
- Step 4: Add 1/2 block cubed tofu and 2 cups water to the pot, stirring gently to avoid breaking tofu. Simmer uncovered for 15 minutes, then stir in 2 tbsp chopped green onions and serve hot.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Authentic Vegan Kimchi Stew with Tofu take to make?
Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Authentic Vegan Kimchi Stew with Tofu?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep kimchi from drying out.
Can I substitute ingredients in Authentic Vegan Kimchi Stew with Tofu?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Authentic Vegan Kimchi Stew with Tofu for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Authentic Vegan Kimchi Stew with Tofu?
Korean vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Used frozen vegetables instead of fresh and honestly couldn't tell the difference.
- ★★★★★
Substituted chicken for tofu and it worked beautifully.
- ★★★☆☆
It was fine. Came out a bit bland for my taste.
