Tofu Jiggae
This Vegan Tofu Jigae is refreshing and comforting. It's a Korean Soft Tofu stew loaded with veggies, mushrooms, and slightly spicy broth. It's quick and easy to make for a cold winter day. Serve with rice or noodles.
Materials
Jiggae Broth
- 650 g water
- 1 tsp mushroom seasoning
- 1 tsp veggie bouillon
- pinch of salt
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
Other Ingredients
- 2 tbsp oil
- 2 garlic cloves, minced
- 1/4 white onion, roughly chopped
- 1 scallion, half for broth, half for garnish
- 1 bunch of mushrooms, washed and cut either seafood, king trumpet, shiitake, oyster, or a combination of either
- 1 tsp gochugaru
- 1/2 cup vegan kimchi, roughly chopped
- 1 tbsp soy sauce
- 350g (1 tube) soft tofu
Instructions
- In a pot, add water, mushroom seasoning, bouillon, salt, garlic, and onion powder. Mix and bring to a boil.
- In a pan, heat the oil, add the onion, scallion, and mushroom. Heat until softened and the mushrooms have a slight color on them.
- Add to pot, then add gochugaru, gochugang, kimchi, and garlic. Bring back to a boil.
- Turn off heat, add soy sauce and soft tofu. Taste to adjust seasonings. Serve hot with rice or noodles.