This Vegetarian Tofu Stew is so flavorful and filling, you won’t miss the meat. It’s warming and comforting with a bowl of rice and comes together in 30 minutes.
This stew can be modified with any vegetables. I added potatoes for heartiness and oyster mushrooms I had on hand. Other vegetables that can be added are zucchini, carrots or bean sprouts. You can even add some kimchi as well!
If adding potatoes or carrots, cut into bite sized pieces for less cooking time. Carrots can be added with the potatoes and vegetables such as zucchini or bean sprouts can be added the same time as the mushrooms.
The level of spice will depend on the amount of gochugaru (Korean red chili peppers) and gochujang ( Korean red chili paste) so adjust the amounts to your preference.
For other similar stew dishes, refer to these recipes:
In a pot, place the onions in an even layer, followed by the potatoes. Arrange the sliced tofu in a circle, leaving room in the center. In a small bowl, mix gochugaru, sugar, soy sauce, rice wine, gochujang, garlic and black pepper together. Pour in the broth, add the seasoning mixture in the center of the pot and bring to a boil. Reduce heat to medium low and simmer until the potatoes are tender, 10-15 minutes. If adding vegetables such as mushrooms or zucchini, add the last 5 minutes of cooking. Top with green onions or chili pepper and drizzle with optional sesame oil. Serve with rice. 
Ingredients
Instructions