Korean-Inspired Spicy Tofu Stew with Kimchi and Mushrooms

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

A warming stew packed with soft tofu, tangy kimchi, and earthy mushrooms simmered in a spicy gochujang broth, great for a comforting vegan dinner. This korean-inspired vegan (vegan) ready in about 30 minutes pairs block, cut into 1-inch cubes firm tofu, chopped kimchi, sliced shiitake mushrooms for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, 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: 20 min Serves 4 Korean cuisine 220 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 but not browned.
  2. Step 2: Stir in 2 tbsp gochujang and 1 tbsp soy sauce, cooking for 30 seconds to release the flavors.
  3. Step 3: Add 4 cups vegetable broth, 1 cup chopped kimchi, and 1 cup sliced shiitake mushrooms to the pot. Bring to a simmer and cook for 10 minutes so the mushrooms soften and the broth becomes slightly thickened.
  4. Step 4: Gently add 14 oz firm tofu cut into 1-inch cubes to the stew. Simmer for another 5 minutes to heat the tofu through without breaking it apart.
  5. Step 5: Remove from heat and garnish with 2 sliced green onions and 1 tbsp toasted sesame seeds before serving hot.

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Frequently asked questions

How long does Korean-Inspired Spicy Tofu Stew with Kimchi and Mushrooms take to make?

Total time is about 30 minutes (10 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 Korean-Inspired Spicy Tofu Stew with Kimchi and Mushrooms?

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 Korean-Inspired Spicy Tofu Stew with Kimchi and Mushrooms?

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 Stew with Kimchi and Mushrooms for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Korean-Inspired Spicy Tofu Stew with Kimchi and Mushrooms 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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