Vegan Korean Soft Tofu Stew
Korean cuisine is one of my favorites, mostly because of gochujang, the umami-rich, savory, spicy, and tangy fermented pepper paste frequently used in Korean barbecue and bibimbap. I've been trying to find more uses for my beloved gochujang, now that I'm not eating meat. Enter this hearty, hot and sour Korean stew.
Silken tofu is the cornerstone of this dish. This may be an unusual texture for some Americans, but I like to think of it as the pate or cream cheese of the vegan world. It is custardy, rich, and creamy, and is the perfect contrast to the spicy broth.
This dish is sometimes made with pork, but I just added a healthy dose of mushrooms instead. You'll be surprised at how quickly this comes together given the complexity of flavors.
When I lived in a larger city, I could find gochujang in supermarkets, and certainly Asian stores. Now that I am in a smaller city, I can get it for a good price on Amazon.
Korean Soft Tofu Stew
Serves 3 main-course bowls
Serves 3 main-course bowls
1 t toasted seseame oil
8 oz mushrooms, thinly sliced
1/2 cup kimchi, chopped into bite-sized chunks (kimchi often contains fish, so buy the vegan kind if needed)
8 oz mushrooms, thinly sliced
1/2 cup kimchi, chopped into bite-sized chunks (kimchi often contains fish, so buy the vegan kind if needed)
4 oz zucchini, thinly sliced
1 T minced garlic
2 cups water or broth (veggie or chicken)
2 T gochujang
1 t fish sauce or soy sauce
1 lb silken tofu, roughly broken
2 T kimchi liquid
1/2 cup, packed, fresh spinach, chopped (optional)
1 bunch green onions, sliced
1 T minced garlic
2 cups water or broth (veggie or chicken)
2 T gochujang
1 t fish sauce or soy sauce
1 lb silken tofu, roughly broken
2 T kimchi liquid
1/2 cup, packed, fresh spinach, chopped (optional)
1 bunch green onions, sliced
3 eggs for serving (optional)
In a medium saucepan, saute mushrooms, zucchini if using, and garlic until caramelized. Add kimchi, water, gochujang, soy sauce, and fish sauce if using. Simmer for 5-7 minutes, until veggies are softened. Drain any liquid from the tofu and plop the whole block in. Bring to a simmer and break into a few large chunks. (Don't break it up too much. It will break into smaller pieces on its own as it is stirred.) Once simmering, remove from heat. Add kimchi liquid, green onions, and spinach, if using. Taste, adding more soy sauce for saltiness and/or more kimchi liquid for tang.
In a medium saucepan, saute mushrooms, zucchini if using, and garlic until caramelized. Add kimchi, water, gochujang, soy sauce, and fish sauce if using. Simmer for 5-7 minutes, until veggies are softened. Drain any liquid from the tofu and plop the whole block in. Bring to a simmer and break into a few large chunks. (Don't break it up too much. It will break into smaller pieces on its own as it is stirred.) Once simmering, remove from heat. Add kimchi liquid, green onions, and spinach, if using. Taste, adding more soy sauce for saltiness and/or more kimchi liquid for tang.
Drop eggs, if using, into pot, keeping them whole and allowing them to cook a bit in carry-over heat, then serve each person an egg and stew. Another option is to place the raw egg into individual bowls and pour the very hot stew on top.
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