Easy Tangy Korean-Style Spicy Braised Tofu Stew

After a busy day, nothing beats a warm bowl of something comforting and quick like this spicy tofu stew. It’s straightforward to make and fills you up nicely.

The Story Behind This Recipe

I first tried a version of this spicy tofu stew during a casual weeknight supper with friends. The boldness of the gochujang paste combined with the soft texture of tofu was surprisingly comforting. Over time, I’ve adjusted the recipe to be a little tangier by adding a splash of rice vinegar, which brightens up the flavors without overpowering the spice.

This stew works well in any season but especially feels right when the weather cools down. It’s a one-pot meal that doesn’t take much fuss or fancy ingredients beyond the basics you might already have in your pantry.

Cooking habits vary for me when it comes to tofu—I like pressing it gently to remove excess moisture so it absorbs the sauce better. Adding zucchini and mushrooms adds a nice textural contrast and keeps the dish feeling hearty without being heavy.

Serving it over steamed rice or with a side of kimchi balances out the heat and makes it a full meal. Family and friends usually ask for seconds because it’s not just spicy, but layered with a subtle tang that lifts the whole stew.

Leftovers reheat well, so I often make extra. The flavors deepen after resting, which means another easy lunch or dinner the next day without extra hassle.

This recipe is a quiet favorite when I want something nourishing with a kick but not too complicated. It fits well within a simple cooking routine and keeps me coming back for more.

Cuisine: Korean
Course: Dinner
Servings: 4
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Ingredients

14 oz (400 g) firm tofu, drained and cut into cubes
1 medium zucchini, cut into half-moons
4 oz (115 g) mushrooms, sliced
1 small onion, sliced
2 cloves garlic, minced
2 cups vegetable broth
2 tablespoons gochujang (Korean chili paste)
1 tablespoon soy sauce
1 teaspoon rice vinegar
1 teaspoon sesame oil
1 tablespoon vegetable oil
1 teaspoon sugar
2 scallions, sliced for garnish
Sesame seeds for garnish (optional)

Instructions

Step 1. Heat the vegetable oil in a medium pot over medium heat.
Step 2. Add sliced onions and garlic and cook until softened, about 3 minutes.
Step 3. Stir in gochujang and sugar, cooking for 1 minute until fragrant.
Step 4. Add zucchini, mushrooms, and tofu cubes, stirring gently to coat with the sauce.
Step 5. Pour in vegetable broth, soy sauce, and rice vinegar.
Step 6. Bring to a simmer and cook uncovered for 10-12 minutes until vegetables are tender and flavors meld.
Step 7. Turn off the heat and stir in sesame oil.
Step 8. Serve hot topped with sliced scallions and sesame seeds over steamed rice.

Tips for Success

Press tofu gently before cutting to remove excess water and help it absorb the stew more.
Adjust gochujang amount to control the heat level according to your preference.
Use fresh mushrooms like shiitake or cremini to add more depth of flavor.
If you want extra texture, add a handful of spinach or bok choy in the last few minutes of cooking.