Scarlet Soft Tofu Stew

Details

• Author: CuisineSavvy
• Cuisine: Korean
• Course: Main
• Servings: 4
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Diet: Vegan
• Categories:#Korean#stew#tofu#kimchi#spicy#gluten-free#vegan#comfort food#weeknight#one-pot

Nutritional Values

This stew is wholly plant-based. Extra-soft tofu provides complete protein; kombu and dried mushrooms contribute iodine and B vitamins; kimchi delivers live cultures from lacto-fermentation. Check your kimchi label carefully — many commercial kimchis contain fish sauce or fermented shrimp paste, so choose a brand that is certified vegan. Tamari can replace soy sauce to keep the dish gluten-free. Not recommended for young children owing to the high gochugaru heat level.

Nutrient	Amount	% Daily Value
Calories	230 kcal	--
Total Fat	15 g	19%
Saturated Fat	2 g	10%
Monounsaturated Fat	4 g	--
Polyunsaturated Fat	8 g	--
Sodium	500 mg	22%
Total Carbohydrate	13 g	5%
Dietary Fiber	3.5 g	13%
Total Sugars	4 g	--
Protein	15 g	30%

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Scarlet Soft Tofu Stew

A fiercely crimson, bubbling Korean stew that delivers deep heat, funk and umami in every spoonful — silken tofu trembles in a scarlet broth alongside fermented kimchi and meaty mushroom strips. It looks dramatic straight from the stone pot to the table, and tastes like pure comfort with a slow, gochugaru burn. Ladle it over steamed rice on a cold evening and pour a cold Korean lager or barley tea alongside.

Ingredients
[ ] 600 g extra-soft tofu (sundubu), broken gently into large chunks
[ ] 200 g well-fermented vegan kimchi, roughly chopped, plus 2 tbsp kimchi brine
[ ] 150 g king oyster mushrooms (or shiitake), torn or sliced into thick strips
[ ] 1 litre kombu and dried-mushroom stock (made from one 10 cm piece of kombu and 15 g dried shiitake, simmered 20 minutes)
[ ] 100 g daikon, peeled and cut into thin half-moons (optional)
[ ] 1 medium onion, finely diced
[ ] 4 garlic cloves, minced
[ ] 3 spring onions, sliced — white and green parts separated
[ ] 3 tbsp gochugaru (Korean red pepper flakes)
[ ] 1 tbsp toasted sesame oil
[ ] 1 tbsp neutral oil (such as sunflower)
[ ] 1 tbsp soy sauce or tamari
[ ] 1 tsp caster sugar
[ ] Steamed short-grain rice, to serve

Instructions
[ ] 1. Make the kombu and dried-mushroom stock: combine one 10 cm piece of kombu and 15 g dried shiitake mushrooms in 1.2 litres of cold water, bring slowly to a gentle simmer, and cook for 20 minutes. Strain and set aside. Discard the kombu
[ ] 2. slice the rehydrated shiitake and reserve them to add to the stew if desired.
Heat the neutral oil in a pan over a high heat. Add the king oyster or shiitake mushroom strips and sauté until golden and slightly caramelised. Remove from the heat and set aside.
In a heavy pot or ttukbaegi (stone pot), warm the 1 tbsp toasted sesame oil over a medium heat. Add the 3 tbsp gochugaru and stir for 30 seconds until fragrant and loosened in the oil, blooming the chilli and developing the stew's scarlet colour.
Add the diced onion, white parts of the spring onions, and 4 minced garlic cloves. Cook for 3–4 minutes until softened.
Add the 200 g roughly chopped vegan kimchi and 2 tbsp kimchi brine, and stir-fry for a further 2 minutes.
Add the sautéed mushroom strips and 100 g daikon half-moons (if using). Pour in the kombu and dried-mushroom stock and bring to a rolling boil.
Stir in the 1 tbsp soy sauce and 1 tsp caster sugar. Taste and adjust the seasoning.
Reduce the heat to a lively simmer. Gently break the 600 g extra-soft tofu directly into the pot in large, irregular pieces — do not stir vigorously or it will break up too much. Simmer for 4–5 minutes until the tofu is heated through and has absorbed some of the broth.
Scatter over the green parts of the spring onions and serve immediately, straight from the pot, with steamed short-grain rice.

https://www.cuisinesavvy.com/recipe/scarlet-soft-tofu-stew