Spicy Kimchi Tofu Stew

asian soy stew dinner korean tofu soy sauce sesame oil bon appétit quick and healthy sugar conscious vegetarian pescatarian dairy free peanut free tree nut free no sugar added kosher

The Bon Appétit Test Kitchen

Makes 6 servings

Source

Ingredients

Kosher salt

1 16-ounce package silken tofu, cut into 1" pieces

1 tablespoon vegetable oil

4 cups gently squeezed cabbage kimchi, chopped, plus 1 cup liquid

2 tablespoons gochujang (Korean hot pepper paste)

8 scallions, 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

Method

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

Add scallions, soy sauce, and tofu; simmer gently until tofu has absorbed flavors, 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.