Korean-Inspired Spicy Tofu and Kimchi Stew
A warming stew combining silky tofu with fermented kimchi and a spicy gochujang broth, perfect for chilly evenings. This korean-inspired soups ready in about 25 minutes pairs grams, cubed soft tofu, grams, chopped kimchi, gochujang (Korean chili paste) for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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
- 300 grams, cubed soft tofu
- 150 grams, chopped kimchi
- 2 tbsp gochujang (Korean chili paste)
- 3 cups vegetable broth
- 3 cloves, minced garlic
- 1 tbsp sesame oil
- 2 stalks, sliced green onions
- 1 tbsp soy sauce
- 1 tsp sugar
- 1 tsp for garnish toasted sesame seeds
Instructions
- 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.
- Step 2: Stir in 2 tbsp gochujang and cook for 30 seconds to release the flavors.
- Step 3: Add 150 grams chopped kimchi and 3 cups vegetable broth to the pot, bringing to a simmer.
- Step 4: Stir in 1 tbsp soy sauce and 1 tsp sugar, then gently add 300 grams cubed soft tofu.
- Step 5: Simmer the stew for 10 minutes over medium-low heat to meld the flavors.
- Step 6: Just before serving, stir in 2 sliced green onions and sprinkle 1 tsp toasted sesame seeds on top. Serve hot with steamed rice.
Frequently asked questions
How long does Korean-Inspired Spicy Tofu and Kimchi Stew 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 Korean-Inspired Spicy Tofu and Kimchi Stew?
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 grams, cubed soft tofu from drying out.
Can I substitute ingredients in Korean-Inspired Spicy Tofu and Kimchi Stew?
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 Korean-Inspired Spicy Tofu and Kimchi Stew 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.
What goes well with Korean-Inspired Spicy Tofu and Kimchi Stew?
Korean soups 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.
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