Tofu, Tenderstem Broccoli & Kimchi Stew

Kimchi stew is a much beloved dish in Korea – it’s hearty, savoury and delicious, using the amazing flavour as a base for a beautiful broth. Invest in a high-quality kimchi for this recipe; it’s the key to achieving a deep and delicious flavour.


Serves 4

Total Time

1 Hour 5 Minutes


3 tbsp of rapeseed oil
1 onion, peeled and finely chopped
1.5cm piece of ginger, grated
2 garlic cloves, crushed
300g of good quality kimchi
1 tbsp of Gochujang paste
1 tbsp of honey
200g of oyster mushrooms, cut into 1cm strips
1 litre of vegetable stock
400g of extra firm tofu, sliced
250g of Tenderstem® broccoli, halved
2 spring onions, shredded


Step 1

Heat the oil in a casserole dish and when hot, add the onion. Fry for 8 minutes until soft then add the ginger, garlic and kimchi. Fry until the kimchi starts to caramelise, around 8-10 minutes. Then add the gochujang paste and honey and stir to mix.

Step 2

Throw the oyster mushrooms into the pan and fry for 3 minutes and add the stock. Bring to a boil, then turn the heat down to a whisper and simmer for 10-12 minutes until it tastes like all the flavours have come together.

Step 3

Layer the tofu slices in a fan shape on one side of the pot, place the Tenderstem® broccoli on the other side and prod both so they’re slightly submerged in the liquid. Put the lid on and cook for another 6 minutes or until the Tenderstem® broccoli is tender.

Step 4

Check the seasoning and serve garnished with the spring onions and with bowls of freshly steamed jasmine rice.

Recipe courtesy of Meera Sodha for

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