Kimchi Chick'n And Tofu Stew Recipe
Make Kimchi Chick'n And Tofu Stew Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Prepare the Base
- 1
- 2
Add kimchi
Stir in the chopped kimchi and cook for another 3–4 minutes to deepen the flavor.
Build the Stew
- 3
Add proteins
Add the vegan chick’n pieces and cubed tofu to the pot, stirring gently to combine.
- 4
Season
Add gochugaru, soy sauce, sesame oil, and a pinch of salt and black pepper. Stir to coat the ingredients evenly.
- 5
Pour in broth
Add the vegetable broth and bring the stew to a gentle boil. Reduce heat and simmer for 15–20 minutes to allow flavors to meld.
Finish and Serve
- 6
Adjust seasoning
Taste the stew and adjust salt and pepper if needed.
- 7
Garnish and serve
Top with chopped scallions and serve hot with steamed rice or as desired.
