Korean-Style Spicy Tofu Stew with Napa Cabbage and Mushrooms

By AislePrompt Editorial · Published 2026-07-02 · Updated 2026-07-02

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A warming, spicy Korean stew featuring soft tofu, napa cabbage, mushrooms, and gochujang paste simmered in a savory broth. This Korean-inspired vegan recipe, ready in about 30 minutes, pairs soft tofu, napa cabbage, shiitake mushrooms 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: 20 min Serves 3 Korean cuisine 180 cal/serving

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Ingredients

14 oz block, cut into 1-inch cubes soft tofu
2 cups chopped napa cabbage
1 cup sliced shiitake mushrooms
4 cups vegetable broth
2 tbsp gochujang (Korean red chili paste)
2 tbsp soy sauce
1 tbsp sesame oil
3, minced garlic cloves
1 tsp minced ginger
2, sliced green onions
1 tbsp toasted sesame seeds
1/2 tsp salt
1/4 tsp black pepper

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Instructions

Step 1: Heat 1 tbsp sesame oil in a medium pot over medium heat. Add 3 minced garlic cloves and 1 tsp minced ginger, sauté for 1 minute until fragrant.
Step 2: Stir in 2 tbsp gochujang paste and cook for 30 seconds to release flavors.
Step 3: Pour in 4 cups vegetable broth and 2 tbsp soy sauce, bring to a simmer.
Step 4: Add 2 cups chopped napa cabbage and 1 cup sliced shiitake mushrooms. Simmer for 5 minutes until vegetables soften.
Step 5: Gently add 14 oz cubed soft tofu to the pot, simmer for another 5 minutes to warm through, being careful not to break tofu.
Step 6: Season with 1/2 tsp salt and 1/4 tsp black pepper. Ladle stew into bowls and garnish with 2 sliced green onions and 1 tbsp toasted sesame seeds before serving.