Tofu, Tenderstem® broccoli and Kimchi stew by Meera Sodha

Tofu, Tenderstem® broccoli and Kimchi stew by Meera Sodha

Kimchi stew is a much beloved dish in Korea; it’s hearty, savoury and delicious, using the amazing flavour of kimchi 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.


Preparation time

20 minutes

Cooking time

40 minutes



Nutritional information per serving

  • kcal 246
  • Fat 12.9g
  • Saturates 1.7g
  • Carbs 17.9g
  • Sugars 10.8g
  • Fibre 5.4g
  • Protein 14.1g
  • Salt 3.9g


    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.
  1. 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.

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

Meera Sodha

Cook and author of two best-selling cookbooks: Made in India and Fresh India.

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