Kimchi Tofu Stew, also known as Kimchi Soon Du Bu Jji Gae, is a popular Korean dish that is perfect for vegans and non-vegans alike. This hearty stew is bursting with flavor and is a comforting meal on a cold day. It combines the spicy and tangy flavors of kimchi with the creamy texture of tofu, creating a delicious and nutritious dish that is easy to make at home. In this article, we will show you how to make this vegan Korean classic in just a few simple steps.

Ingredients:

• 1 block of firm tofu, cubed
• 1 cup of kimchi, chopped
• 4 cups of vegetable broth
• 1 onion, sliced
• 2 cloves of garlic, minced
• 1 tablespoon of gochujang (Korean chili paste)
• 1 tablespoon of soy sauce
• 1 tablespoon of sesame oil
• 1 tablespoon of vegetable oil
• Salt and pepper to taste
• Green onions, sliced (for garnish)

Instructions:

1. Heat vegetable oil in a large pot over medium heat.
2. Add sliced onions and minced garlic, and sauté until onions are translucent.
3. Stir in kimchi, gochujang, soy sauce, and sesame oil, and cook for a few minutes.
4. Pour in the vegetable broth and bring to a boil.
5. Add cubed tofu and reduce heat to low. Simmer for about 10 minutes.
6. Season with salt and pepper to taste.
7. Top with sliced green onions before serving.

Enjoy your homemade Kimchi Tofu Stew hot with a side of steamed rice or noodles. This dish is perfect for lunch or dinner and is sure to impress your friends and family with its delicious flavors. Try making this vegan Korean classic today and experience the taste of Korea in your own home!