Hot and Sour Korean Tofu Stew with Kimchi

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 (vegan) ready in about 25 minutes pairs cut into 1-inch cubes soft tofu, chopped 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.

Prep: 10 min Cook: 15 min Serves 3 Korean cuisine 180 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does Hot and Sour Korean Tofu Stew with Kimchi take to make?

Total time is about 25 minutes (10 min prep + 15 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 Hot and Sour Korean Tofu Stew with Kimchi?

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 chopped kimchi from drying out.

Can I substitute ingredients in Hot and Sour Korean Tofu Stew with Kimchi?

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 Hot and Sour Korean Tofu Stew with Kimchi for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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.

Is Hot and Sour Korean Tofu Stew with Kimchi vegan?

Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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