Tofu and Kimchi Stew with Silken Tofu
A comforting Korean stew featuring soft silken tofu and tangy fermented kimchi simmered in a spicy broth, perfect for warming up. This korean-inspired vegetarian (vegetarian) ready in about 30 minutes pairs kimchi, chopped, silken tofu, cut into 1-inch cubes, 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
- 1 cup kimchi, chopped
- 12 oz silken tofu, cut into 1-inch cubes
- 3 cups vegetable broth
- 1 tbsp gochugaru (Korean chili flakes)
- 2 tbsp soy sauce
- 2 cloves minced garlic cloves
- 1 tsp sesame oil
- 2 stalks green onions, thinly sliced
- to taste salt
- as desired cooked white rice, for serving
Instructions
- Step 1: In a medium pot, heat 1 tsp sesame oil over medium heat until shimmering. Add 2 minced garlic cloves and 1 cup chopped kimchi, sautéing for 3-4 minutes until fragrant and kimchi softens.
- Step 2: Add 3 cups vegetable broth, 1 tbsp gochugaru, and 2 tbsp soy sauce to the pot. Stir well and bring to a gentle boil.
- Step 3: Carefully add 12 oz silken tofu cubes to the simmering stew. Reduce heat to low and let simmer gently for 10 minutes to allow flavors to meld.
- Step 4: Taste and add salt as needed. Remove from heat and garnish the stew with 2 thinly sliced green onions.
- Step 5: Serve hot with steamed white rice on the side for a complete comforting meal.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Tofu and Kimchi Stew with Silken Tofu 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 Tofu and Kimchi Stew with Silken Tofu?
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 kimchi, chopped from drying out.
Can I substitute ingredients in Tofu and Kimchi Stew with Silken Tofu?
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 Tofu and Kimchi Stew with Silken Tofu 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 Tofu and Kimchi Stew with Silken Tofu vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
This became my go-to weeknight dinner. The broth was rich and the tofu melted in my mouth.
- ★★★★★
Loved it! The silken tofu made the stew so creamy and the kimchi flavor was perfect.
- ★★★★☆
Great recipe overall, but my family found the kimchi too spicy. I'll reduce it next time.
Related recipes
Simmered Korean Spicy Tofu Stew (Soondubu Jjigae)
Stir-Fried Korean-Spiced Tofu with Gochujang Glaze
Stir-Fried Udon Noodles with Spicy Sesame Tofu
Spicy Korean-Style Stir-Fried Tofu with Gochujang Glaze
Pan-Fried Korean Spicy Tofu with Scallions
Crispy Korean-Style Tofu Stir Fry with Gochujang Glaze
