Vegan Korean Soft Tofu Stew (Soon Dubu)
"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
Baking
Resting
Ingredients
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!
