Soondubu jjigae (순두부찌개) is a Korean soft tofu stew that I was first introduced to when I moved to Los Angeles. As someone who is obsessed with tofu and (healthy) comfort food, this dish was literally made for me. However, most soondubu includes meat and fish, so I wanted to create my own recipe for vegan soondubu.
This soup is super easy to make and only requires one bowl! There’s so much flavor to enjoy here, and the best part is that you can make it as spicy or garlic-y as you want. I personally ate this served over rice, but it’s delicious on it’s own too.
- 1 tbsp sesame oil
- 1 tbsp korean chili paste (gochujang)
- 3 cloves grated garlic
- 1/2 cup chopped (vegan) kimchi
- 1/2 cup diced onion
- 2 cups vegetable stock
- 1/2 cup halved cherry tomatoes
- 12 oz silken tofu
Heat up a medium to large size pot and add the sesame oil. Once hot, add the onion and garlic and allow to caramelize.
Add kimchi, tomatoes, and chili paste. Stir and let cook for a few minutes.
Add in vegetable stock and bring to a boil.
Add in the soft tofu and break it into pieces with a spoon. Let the stew cook and simmer for 10-15 minutes to let the tofu absorb all of the flavors!
Serve over rice or by itself - either is delicious!