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.
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.
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.
- ★★★★☆
Tasted authentic and comforting, though it took 45 minutes to simmer instead of 30 as listed.
