Spicy Tofu Stew

So I’m back in my apartment at college for the school year, and classes just started! This time of year is always exciting, but sometimes the stress of schoolwork piling on during the first week calls for a comfort food. This soup is actually pretty healthy as well as delicious!


My recipe is similar to a traditional Korean kimchi and tofu stew, but I used fresh cabbage and onions rather than kimchi. I did flavor the broth with Korean hot pepper paste (gochujang) though. You can get a small tub of gochujang at an Asian grocery store, and a spoonful stirred into rice, meat marinades, and even barbecue sauce can help add a really nice smoky, spicy flavor.

To make the tofu stew, I first cooked cabbage, onions, garlic, and ginger in a little sesame oil.


Then I added water and stirred in Korean pepper paste, soy sauce, and a little salt to make the spicy broth.

I added tofu cubes


And let the soup simmer and bubble for a while


You can crack an egg into the hot soup if you like, and garnish it with toppings like sesame seeds (I used white and black sesame), green onions, and strips of roasted laver.


My recipe makes a very big big bowl of soup (about three or four servings).

Spicy Tofu Stew


    1 Tablespoon sesame oil

    2 cups chopped cabbage

    ¼ onion, sliced

    2 cloves garlic, minced

    1 teaspoon finely chopped ginger

    2 Tablespoons gochujang (Korean red pepper paste)

    2 Tablespoons soy sauce


    half block tofu, cut into cubes

    egg, sesame seeds, strips of dried laver, chopped green onions (optional garnish)


    Heat the oil in the bottom of a soup pot and add the vegetables, garlic, and ginger. Saute until the cabbage and onions are tender.

    Add 4-6 cups of water (the less water you add, the less broth there will be and the more spicy the stew will turn out). Stir in the gochujang, soy sauce, and a pinch of salt.

    Bring the soup to a boil and add the tofu cubes. Let it simmer for about five minutes, then serve hot, or if you like, add an egg to cook in the hot soup before you serve it and garnish with sesame seeds, chopped green onions, and strips of laver if you like.

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