Kimchi jjigae with tofu
- Prepare
- less than 30 mins
- Cook
- 30 mins to 1 hour
- Serve
- Serves 4
A vegan version of the Korean stew kimchi jjigae made here with tofu, kimchi and gochujang, a fermented condiment made from red chillies.
Each serving (excluding rice and toppings) provides 231 kcal, 14g protein, 13g carbohydrate (of which 6.9g sugars), 13g fat (of which 1.8g saturates), 3.4g fibre and 3.2g salt.
Ingredients
- 1 tbsp vegetable oil
- 1 onion, finely diced
- 1 spring onion (green part), thinly sliced, reserve a little for garnish
- 3 garlic cloves, finely diced
- 200g/7oz vegan kimchi, chopped, plus 2 tbsp of the brine (‘kimchi juice’)
- 1 tbsp gochujang paste
- 1 tsp soy sauce
- 2 tsp sesame oil
- 1 tsp sugar
- ½ tsp salt
- 300ml/10fl oz vegetable stock
- 400g/14oz extra firm tofu, pressed and cut into slices about 1cm thick
To serve
- sesame seeds
- sesame oil
- reserved spring onion
- cooked rice
Method
Heat the vegetable oil in a large pan and cook the onion and spring onion for 5 minutes (hold back a little uncooked spring onion for the garnish.).
Add the garlic to the pan and stir-fry for about a minute until fragrant.
Add the chopped kimchi to the pan, reserving 2 tablespoons of the brine, and stir well.
Stir in the gochujang paste, soy sauce, sesame oil, sugar and salt. Mix well.
Pour in the vegetable stock and the kimchi juice (reserved brine), then bring everything to a boil.
Reduce the heat to medium-low and let the stew simmer for about 15-20 minutes, allowing the flavours to develop.
Add the tofu slices to the stew and simmer for an additional 5-10 minutes, or until the tofu is heated through.
Taste the stew and adjust the seasoning, adding more salt if needed.
Garnish with sesame seeds, sesame oil and the reserved chopped spring onions. Serve hot with rice.
