Warm up, with this spicy kimchi stew that's made with with tender shiitake mushrooms and crispy pan-fried tofu! Easy to make and packed with spicy flavor, this cozy stew is hearty enough to make a meal of and perfect on cold winter days.
- 2 tablespoons canola oil, or high-heat oil of choice, divided
- 1 pound extra firm tofu, drained, pressed, and cut into 1-inch pieces
- 1 small onion, diced
- 3 garlic cloves, minced
- 4 cups vegan napa cabbage kimchi, roughly chopped
- 4 cups vegetable broth
- 2 cups sliced shiitake mushroom caps
- 2 tablespoons gochujang, or to taste (optional, but highly recommended)
- Soy sauce, to taste (if needed)
- Chopped scallions, for serving
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Coat the bottom of a large nonstick pot with 1 tablespoon of oil and place it over medium heat. (Note 1)
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When the oil is hot, add the tofu in an even layer. Cook for about 10 minutes, flipping once or twice to achieve browning on multiple sides.
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Transfer the tofu to a plate.
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Add the remaining tablespoon of oil to the pot and give it a minute to heat up.
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When the oil is hot, add the onion and cook for about 5 minutes, stirring occasionally, until soft and translucent.
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Add the garlic and cook for about 1 minute more, until very fragrant.
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Add the kimchi to the pot and and cook for about 2 minutes, stirring occasionally.
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Stir in the broth and shittake mushrooms. Raise the heat and bring the liquid to a boil.
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Lower the heat and allow the soup to simmer for about 10 minutes, until the mushrooms are tender.
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Stir in the tofu and gochujang if using. Taste-test, season with soy sauce if needed, and adjust any other seasonings to your liking.
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Ladle into bowls and top with scallions. Serve.
- Alternatively, if the pot you intend to cook your stew in doesn't have a nonstick surface, you can use a separate nonstick skillet to cook your tofu.