Back
🥘
KoreanVeg

Spicy Tofu Stew

Spicy Tofu Stew — a classic korean dish made simple at home.

40 min2 serveseasy

Spicy Tofu Stew is a classic vegetarian Korean recipe built around a handful of pantry staples. It serves 2 and comes together in roughly 40 minutes from prep to plate. It is an approachable, beginner-friendly dish — the kind of recipe you can put on the table in about 40 minutes without much fuss. The method leans on slow simmering, which is what gives the finished dish its signature texture and depth.

The headline ingredients here are gochugaru, garlic and spring onion. Spend a little time choosing well: fresher, more carefully-sourced versions of these will lift the whole plate, while every other element is mostly there to support them.

Share this recipe

from Cook Max
Gmail Email WhatsApp X / Twitter Facebook

Every share includes a link back to Cook Max so friends can discover more free recipes.

Nutrition · per serving

321

kcal

37g

Protein

28g

Carbs

10g

Fat

veg

Ingredients

  • gochugaru2 cloves
  • garlic300 g
  • spring onion150 g
  • mushroom200 g
  • mirin1 tsp
  • ginger2 cloves
  • carrot1 tsp
  • saltstaple
  • pepperstaple

Method

  1. 1
    Step 1 ~8 min

    Prep all ingredients for spicy tofu stew and measure them out.

  2. 2
    Step 2 ~8 min

    Heat oil in a pan and sauté aromatics until fragrant.

  3. 3
    Step 3 ~8 min

    Add main ingredients and cook until just done.

  4. 4
    Step 4 ~8 min

    Season with salt, pepper and finish with fresh herbs.

  5. 5
    Step 5 ~8 min

    Plate and serve hot.

Per-step times are approximate and based on the total cook time of 40 minutes.

Pro tips & common mistakes

  • Keep the pot at a lazy simmer, not a hard boil. Bubbles should break the surface slowly; aggressive boiling tightens proteins and muddies the sauce.
  • Taste a small spoonful just before serving and adjust salt, acid (lemon or vinegar) and heat — that final balance check is what separates a good home cook from a great one.

You may also like

Browse more Korean recipes or search all recipes.

Frequently asked questions

How long does Spicy Tofu Stew take to cook?
From prep to plate, Spicy Tofu Stew takes about 40 minutes and yields 2 servings. About a third of that is hands-on; the rest is the cooking itself.
Is Spicy Tofu Stew vegetarian?
Yes — this version of Spicy Tofu Stew is fully vegetarian. If you want to make it vegan, swap any dairy or eggs for a plant-based equivalent of the same texture.
What are the key ingredients in Spicy Tofu Stew?
The headline ingredients are gochugaru, garlic, spring onion. The rest of the list is supporting cast — spices, aromatics and pantry staples — that round out the flavour rather than carry it.
Can I scale this recipe up or down?
Yes. The ingredient quantities scale linearly: halve for 1 serving or double for 4. Cooking times stay roughly the same, except for anything that depends on pan surface area — if you double a stir-fry, cook it in two batches rather than crowding the pan.
How should I store the leftovers?
Let leftovers cool to room temperature, then refrigerate in an airtight container for up to 3 days. Reheat gently — low heat on the stove with a splash of water, or short bursts in the microwave covered with a damp paper towel so it does not dry out.
Can I freeze Spicy Tofu Stew?
Yes. Cool fully, portion into freezer-safe containers and freeze for up to 1 month. Defrost overnight in the fridge and reheat gently; you may need a splash of water or stock to bring the sauce back to its original consistency.
What should I serve with Spicy Tofu Stew?
Spicy Tofu Stew pairs naturally with classic korean sides — a simple grain, a fresh salad, or a light pickle to cut through richness. Aim for something that contrasts the main dish in texture or temperature rather than echoing it.
What if I do not have one of the main ingredients?
Most ingredients in this recipe have sensible swaps. Match like-for-like by texture and cooking time and you will land somewhere close to the original.