Korean Spicy Tofu Stew

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Written by McDonald, T.  |  Date 25th of August 2025

This is one of the first Korean dishes that I leant how to make.  Traditionally, it is made with soft tofu, but I like to use firm tofu.  It is still soft enough to absorb all the flavours. 

Notes

This is the gochujang paste I used. It is a spicy Korean chilli paste.

I used firm tofu instead of silken, which I would usually press. However, since I'm soaking it overnight, diffusion of flavours into the tofu should be fine.

Ingredients

  • Tofu x 100 g
  • Pork substitute x
  • Courgette x 100 g
  • Soy sauce x 2 tbsp
  • Gochujang paste x 2 tsp
  • Garlic x 2 cloves
  • Spring onion tops to garnish 

Method

  1. Make the sauce the night before, so you can use it as a marinade for the tofu and courgette.  Add the gochujang paste, soy sauce, cider vinegar and chopped garlic into a bowl and add about 400 ml of boiling water. Roughly chop the tofu and courgette and add them to the sauce.  Cover and leave to cool before transferring to a fridge and leave overnight.
  2. Fry the pork substitute in a medium-sized pot until lightly brown.
  3. Add the sauce, tofu, and courgette to the pot and bring to the boil.  
  4. Turn the heat down and simmer for 15 minutes.
  5. Chop the spring onion tops and use as garnish.

Sauce for the dish. Tofu sinks to the bottom.

I hope you decide to give this a try. If you do, please let me know what you thought in the comments below.  Please like, share with your friends and subscribe.   

Location: United Kingdom

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