Spicy Korean Tofu Stew

This Korean tofu stew, made with tofu and mushrooms, makes for a comforting, healthy and delicious dinner that’ll be on the table in 20 minutes.

Serves: 2 | Total Time: 20 mins


  • 1 tbsp extra virgin olive oil
  • 1 brown onion, peeled & finely chopped
  • 4 cloves garlic, finely chopped
  • 1 cup kimchi, finely chopped
  • 1 tbsp Korean red pepper flakes or chilli flakes (optional)
  • 1L Campbell’s Real Stock – Salt Reduced Vegetable
  • 300g enoki mushrooms
  • 300g firm tofu, cubed
  • 2 green spring onions, sliced to serve


  1. Heat oil in a medium saucepan over a medium heat. Add onion and garlic and cook until soft. Add kimchi and red pepper flakes. Cook for 1-2 minutes.
  2. Add Campbell’s Real Stock to saucepan. Bring to boil. Add mushrooms and tofu and stir until combined and mushrooms have wilted. Remove from heat.
  3. Serve topped with spring onions.

Recipe and image kindly provided by Campbell’s.

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