Kimchi Jjigae with Tofu

Ingredients

• 1 tbsp vegetable oil
• 1 onion, finely diced
• 1 spring onion (green part), thinly sliced, reserve a little for garnish
• 3 garlic cloves, finely diced
• 200g vegan kimchi, chopped, plus 2 tbsp of the brine (‘kimchi juice’)
• 1 tbsp gochujang paste
• 1 tsp soy sauce
• 2 tsp sesame oil
• 1 tsp sugar
• ½ tsp salt
• 300ml/10fl oz vegetable stock
• 400g extra firm tofu, pressed and cut into slices about 1cm thick
• sesame seeds
• sesame oil
• reserved spring onion
• cooked rice

1. 1Heat the vegetable oil in a large pan and cook the onion and spring onion for 5 minutes (hold back a little uncooked spring onion for the garnish).
2. 2Add the garlic to the pan and stir-fry for about a minute until fragrant.
3. 3Add the chopped kimchi to the pan, reserving 2 tablespoons of the brine, and stir well.
4. 4Stir in the gochujang paste, soy sauce, sesame oil, sugar, and salt. Mix well.
5. 5Pour in the vegetable stock and the kimchi juice (reserved brine), then bring everything to a boil.
6. 6Reduce the heat to medium-low and let the stew simmer for about 15-20 minutes, allowing the flavors to develop.
7. 7Add the tofu slices to the stew and simmer for an additional 5-10 minutes, or until the tofu is heated through.
8. 8Taste the stew and adjust the seasoning, adding more salt if needed.
9. 9Garnish with sesame seeds, sesame oil, and the reserved chopped spring onions. Serve hot with rice.