Spicy Kimchi Tofu Stew

Ingredients for Spicy Kimchi Tofu Stew

• Kosher salt

• 1 450g package silken tofu, cut into 1" pieces

• 1 tablespoon vegetable oil

• 4 cups gently squeezed cabbage kimchi, chopped, plus 240ml liquid

• 2 tablespoons gochujang (Korean hot pepper paste)

• 8 spring onions, 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

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.

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 1925ml water. Bring to a boil, reduce heat, and simmer until kimchi is softened and translucent, 35–40 minutes.

Add spring onions, soy sauce, and tofu; simmer gently until tofu has absorbed flavours, 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.