Warm up, with this spicy kimchi stew that's made with with tender shiitake mushrooms and crispy pan-fried tofu! Easy, vegan, and packed with spicy flavor, this cozy stew is hearty enough to make a meal of and perfect on cold winter days.
Coat the bottom of a large nonstick pot with 1 tablespoon of oil and place it over medium heat.
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.
Transfer the tofu to a plate.
Add the remaining tablespoon of oil to the pot and give it a minute to heat up.
When the oil is hot, add the onion and cook for about 5 minutes, stirring occasionally, until soft and translucent.
Add the garlic and cook for about 1 minute more, until very fragrant.
Add the kimchi to the pot and and cook for about 2 minutes, stirring occasionally.
Stir in the broth and shittake mushrooms. Raise the heat and bring the liquid to a boil.
Lower the heat and allow the soup to simmer for about 10 minutes, until the mushrooms are tender.
Stir in the tofu and gochujang if using. Taste-test, season with soy sauce if needed, and adjust any other seasonings to your liking.
Ladle into bowls and top with scallions. Serve.