Hot and Sour Korean Tofu Stew with Kimchi

By AislePrompt Editorial · Published 2026-06-06 · Updated 2026-06-06

A comforting Korean stew featuring soft tofu and tangy kimchi simmered in a hot, spicy broth with a perfect balance of flavors. This Korean-inspired vegan recipe, ready in about 25 minutes, pairs soft tofu, kimchi, vegetable broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 3, 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

• 14 oz, cut into 1-inch cubes soft tofu
• 1 cup, chopped kimchi
• 3 cups vegetable broth
• 2 tbsp gochujang (Korean chili paste)
• 1 tbsp soy sauce
• 3, minced garlic cloves
• 1 tbsp sesame oil
• 2, sliced green onions
• 1 tsp sugar
• 1 tsp toasted sesame seeds

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 1 tbsp sesame oil in a medium pot over medium heat; add 3 minced garlic cloves and sauté for 1 minute until fragrant.
2. Step 2: Stir in 1 cup chopped kimchi and cook for 3 minutes, allowing it to soften and release its flavors.
3. Step 3: Add 3 cups vegetable broth, 2 tbsp gochujang, 1 tbsp soy sauce, and 1 tsp sugar; bring the mixture to a boil.
4. Step 4: Gently add 14 oz 1-inch cubed soft tofu to the pot; reduce heat to low and simmer for 5 minutes, letting the tofu absorb the spicy broth.
5. Step 5: Remove from heat; garnish with 2 sliced green onions and 1 tsp toasted sesame seeds before serving hot.