Vegan Korean Soft Tofu Stew (Soon Dubu)

Name: Vegan Korean Soft Tofu Stew (Soon Dubu)
Prep time: 30 min
Total time: 30 min
Yield: 5
Cuisine: korean
Ingredients: 24 oz soft tofu; 14 oz firm tofu; 0.5 cup kimchi, thinly sliced; 8 oz enoki mushrooms; 4 cups vegetable broth; 0.25 cup kimchi juice; 2 tbsp red pepper flakes; 3 tsp garlic, minced; 2 tbsp sesame oil; 1 tsp salt; 3 stalks green onions, chopped

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Kat Kwon

Community member

instagram.com/thiskatisvegan

"Growing up, my Korean grandmother would make this dish regularly. It’s been 6 years since she’s passed and not a day goes by where I don’t miss her cooking. I reminisced and used my best memories to recreate a vegan version of this comforting stew. Don’t let its red color fool you, this dish is not as spicy as it looks!"

Difficulty

Easy 👌

Preparation

30 min

Baking

0 min

Resting

0 min

Ingredients

2Servings

9⅝ oz

soft tofu

5⅝ oz

firm tofu

¼ cup

kimchi, thinly sliced

3¼ oz

enoki mushrooms

1⅝ cups

vegetable broth

⅛ cup

kimchi juice

¾ tbsp

red pepper flakes

1¼ tsp

garlic, minced

¾ tbsp

sesame oil

⅜ tsp

salt

1¼ stalks

green onions, chopped

Step 1/7
Squeeze the excess water out of the firm tofu and crumble into “ground meat” sized pieces. Set aside.
Step 2/7
In a large pot over medium heat, add the sesame oil and heat for about 30 seconds. Add the kimchi, firm tofu pieces, red pepper flakes, and garlic. Cook for 3-4 minutes, stirring occasionally, or until tofu begins to brown.
Step 3/7
Add vegetable broth and kimchi juice. Bring to a boil, skimming off the foamy bubbles.
Step 4/7
Add the enoki mushrooms, separated into smaller shreds or bunches. Cook for 2 minutes.
Step 5/7
Add in the soft tofu in big chunks or big spoonfuls. Add the salt and cook for another 4-5 minutes.
Step 6/7
Remove from heat and stir in the green onions.
Step 7/7
Serve hot over rice or with yam noodles.
Enjoy your meal!