Korean-Style Spicy Tofu Stew with Kimchi

By AislePrompt Editorial · Published 2026-06-27 · Updated 2026-06-27

A hearty, spicy stew featuring soft tofu and tangy kimchi simmered in a rich, flavorful broth. This Korean-inspired vegan recipe, ready in about 30 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

• 400 g, cut into 1-inch cubes soft tofu
• 1 cup, chopped kimchi
• 3 cups vegetable broth
• 1 tbsp gochujang (Korean chili paste)
• 2 tbsp soy sauce
• 2 cloves minced garlic
• 1 tbsp sesame oil
• 2 stalks, chopped green onions
• 1 tsp toasted sesame seeds
• to taste salt

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Instructions

1. Step 1: In a medium pot, heat 1 tbsp sesame oil over medium heat. Add 2 cloves minced garlic and sauté for 30 seconds until fragrant.
2. Step 2: Add 1 cup chopped kimchi and cook for 2 minutes, stirring frequently to release its aroma.
3. Step 3: Stir in 1 tbsp gochujang and 2 tbsp soy sauce, cooking for 1 minute until well combined.
4. Step 4: Pour in 3 cups vegetable broth and bring the mixture to a boil.
5. Step 5: Gently add 400 g soft tofu cut into 1-inch cubes, reduce heat to low, and simmer gently for 10 minutes to allow flavors to meld.
6. Step 6: Taste and add salt as needed. Remove from heat and garnish with 2 chopped green onions and 1 tsp toasted sesame seeds before serving hot with steamed rice.