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Epicurious

Spicy Kimchi Tofu Stew

4.6

(14)

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Spicy Kimchi Tofu StewGentl & Hyers

This fiery Korean stew is my weekend detox. It's spicy, clean, and capable of reversing any damage the previous night may have caused.

Recipe information

  • Yield

    Makes 6 servings

Ingredients

Kosher salt
1 16-ounce package silken tofu, cut into 1" pieces
1 tablespoon vegetable oil
4 cups gently squeezed cabbage kimchi, chopped, plus 1 cup liquid
2 tablespoons gochujang (Korean hot pepper paste)
8 scallions, cut into 1" pieces
2 tablespoons reduced-sodium soy sauce
1 tablespoon toasted sesame oil
Freshly ground black pepper
6 large egg yolks
2 tablespoons toasted sesame seeds

Preparation

  1. Step 1

    Bring a large pot of salted water to a boil. Reduce heat, carefully add tofu, and simmer gently until slightly puffed and firmed up, about 4 minutes. Using a slotted spoon, transfer tofu to a medium bowl.

    Step 2

    Heat vegetable oil in a large heavy pot over medium-high heat. Add kimchi and gochujang and cook, stirring often, until beginning to brown, 5–8 minutes. Add kimchi liquid and 8 cups water. Bring to a boil, reduce heat, and simmer until kimchi is softened and translucent, 35–40 minutes.

    Step 3

    Add scallions, soy sauce, and tofu; simmer gently until tofu has absorbed flavors, 20–25 minutes (tofu will fall apart a little). Add sesame oil; season with salt and pepper. Ladle stew into bowls; top each with an egg yolk and sesame seeds.

TagsStewSoup/StewSoupKoreanEast AsianAsianTofuCabbageLeafy GreensVegetableScallionOnionRoot VegetableMainDinnerDairy FreeGluten FreeVegetarianVeganEasyOne-Pot MealsMake AheadSimmerWinterBon Appétit

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