Vegan Korean Soft Tofu Stew (Soon Dubu)

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“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!”


Easy 👌


24 oz soft tofu
14 oz firm tofu
½ cup kimchi, thinly sliced
8 oz enoki mushrooms
4 cups vegetable broth
¼ cup kimchi juice
2 tbsp red pepper flakes
3 tsp garlic, minced
2 tbsp sesame oil
1 tsp salt
3 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.