Sundubu jjigae (Korean soft tofu stew)

Step 1/ 4

• 2 cloves garlic
• 100 g zucchini
• 250 g waxy potatoes
• 100 g enoki mushrooms
• 3 scallions

• cutting board
• knife

Peel and mince garlic. Chop zucchini and potato into bite-size pieces. Rinse and trim the bottom of the mushrooms. Thinly slice scallions and reserve half for garnish.

Step 2/ 4

• 2 tbsp vegetable oil
• 1 tbsp toasted sesame oil
• 1 tbsp gochujang
• 150 g vegan kimchi

• pot
• spatula

Place a heavy-bottomed pot over medium-high heat. Add vegetable oil and toasted sesame oil. Once hot, add potatoes and stir-fry for approx. 5 min. Add garlic, zucchini, gochujang, and kimchi. Cook for approx. 5 min., or until the gochujang starts to stick to the bottom of the pot.

Step 3/ 4

• 2 tbsp soy sauce
• 475 ml water

Add soy sauce and water. Stir to combine and bring to a boil. Reduce heat and let simmer until potatoes are cooked through, approx. 10 min.

Step 4/ 4

• 350 g silken tofu
• short grain rice (cooked, for serving)

Add silken tofu (and any brine) and break up gently with a spatula or leave whole. Add mushrooms and let cook for approx. 3 min. Remove from heat, top with reserved scallions, and serve with cooked short grain rice. Enjoy!

Enjoy your meal!