Vegan Korean Soft Tofu Stew (Soon Dubu)

Vegan Korean Soft Tofu Stew (Soon Dubu)

Based on 1 ratings

"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
oz
enoki mushrooms
1⅝ cups
vegetable broth
cup
kimchi juice
¾ tbsp
red pepper flakes
tsp
garlic, minced
¾ tbsp
sesame oil
tsp
salt
stalks
green onions, chopped

Recipes made to your taste

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  • 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!

    Vegan Korean Soft Tofu Stew (Soon Dubu)

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