Kimchi Tofu Stew

Name: Kimchi Tofu Stew
Prep time: 10 min
Total time: 30 min
Yield: Makes: 4 to 6 servings
Ingredients: 2 teaspoons sesame oil; 3 cups (720 ml) low-sodium chicken or vegetable stock; 2 green onions, finely chopped; 1 teaspoon fine sea salt; 1 teaspoon granulated sugar; 1 (12-ounce/360-g) silken or soft tofu; 2 cups (300 g) kimchi, drained, juice reserved; 1 cup (120 g) sliced onion; 1 tablespoon vegetable oil; 1 tablespoon minced garlic (3 medium cloves); 1 small zucchini, sliced into ½-inch- thick (1.25-cm) moons (1 cup); 4 ounces (120 g) daikon radish sliced into ½-inch-thick (1.25-cm) half-moons or triangles (¾ cup); 2 ounces (60 g) beech, enoki or other small mushrooms; 2 large eggs (optional); 2 tablespoons gochujang; 1 tablespoon gochugaru; ¼ cup (60 ml) soy sauce

Soondubu Jjigae

Preparation info

Makes:
4 to 6
servings

Difficulty
Easy
Ready in
30 min

Appears in

Instant Pot Asian Pressure Cooker Meals

By Patricia Tanumihardja

Published 2020

About

This stew is often made with pork or beef, but I enjoy it vegan—its spicy profile has all the flavor I need. If you can’t find all of the ingredients and/or want to scale down for less heat, instead of 2 tablespoons gochujang, use 1 tablespoon miso.

Ingredients

Stew
Main course
Vegan

Ingredients

Method