Published by Best Fitness Routine. Editorial standards · Report a correction. Educational guidance; no individual clinical review is claimed unless a qualified reviewer is named.
About This Healthy Recipe
This tofu kimchi stew combines firm tofu cubes, cabbage kimchi and mushrooms in one simmering pot. Garlic, ginger and scallions add aroma, while the measured kimchi provides the distinctive sour and spicy flavor.
Use vegetarian kimchi for the stated meat-free version; some products contain fish sauce or shellfish. The generic food reference cannot represent every brand, so compare the sodium and tofu nutrition on your exact labels.
This stew contains no noodles or egg and differs from the existing vegetarian ramen. It is served as a tofu-and-vegetable stew; any rice accompaniment is additional. Keep the boil gentle so large cubes remain intact.
Why Readers May Like It
- 1One cooking pot with measured ingredients.
- 2Clear dry, cooked and drained ingredient weights.
- 3A complete four-serving meal with practical cooking cues.
Recipe Summary and Estimated Nutrition
Nutrition is estimated from the listed ingredient weights and the specific USDA records or manufacturer references linked below. Weights labeled dry, cooked or drained must be matched to that state.
4 servings
One serving is one quarter of the base batch. Values are estimates rather than laboratory analysis.
Per one quarter of the base recipe
Per one quarter of the base recipe
Per one quarter of the base recipe
Per one quarter of the base recipe
Brands, drained weights, substitutions and final serving sizes can change these values.
Ingredient-by-Ingredient Nutrition Breakdown
Gram weights are the calculation basis; household measures are approximate. Cooking water is listed for preparation, and drained water is not included.
| Ingredient | Amount used | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|---|
| Firm tofu, drained | about 1 lb 5 oz | 600 g | 864 kcal | 103.6 g | 16.7 g | 52.3 g |
| Vegetarian napa-cabbage kimchi | about 2 cups | 400 g | 60 kcal | 4.4 g | 9.6 g | 2 g |
| Mushrooms, sliced | about 9 oz | 250 g | 55 kcal | 7.7 g | 8.2 g | 0.8 g |
| Onion, sliced | 1 medium | 150 g | 60 kcal | 1.6 g | 14 g | 0.1 g |
| Scallions, sliced | 3–4 stalks | 40 g | 13 kcal | 0.7 g | 2.9 g | 0.1 g |
| Garlic, minced | 3 cloves | 10 g | 15 kcal | 0.6 g | 3.3 g | 0.1 g |
| Fresh ginger, minced | about 1 tablespoon | 10 g | 8 kcal | 0.2 g | 1.8 g | 0.1 g |
| Reduced-sodium soy sauce | about 2 teaspoons | 10 g | 9 kcal | 0.8 g | 1.4 g | 0 g |
| Olive oil | 1/2 tablespoon | 7 g | 62 kcal | 0 g | 0 g | 7 g |
| Water | 800 ml / about 3 1/3 cups | 800 g | 0 kcal | 0 g | 0 g | 0 g |
| Full recipe estimate | 4 servings | — | 1146 kcal | 119.6 g | 57.9 g | 62.5 g |
How This Nutrition Estimate Was Prepared
- Match each listed ingredient to its linked food record or stated label reference.
- Multiply the per-100-g values by the listed gram weight and add the unrounded ingredient values.
- Divide the full calculation by four servings, then round for the cards.
- Recalculate if you change the ingredient brand, amount or serving yield.
Ingredient cells are rounded independently. The footer sums displayed cells; per-serving cards use the unrounded calculation, so small rounding differences are expected. Cooking-water losses affect finished weight, not the fixed four-serving calculation.
Ingredients
Measured ingredients
Step-by-Step Preparation
As an Amazon Associate I earn from qualifying purchases. Equipment links are paid affiliate links; use suitable tools you already own.
Equipment
- Digital kitchen scale (paid link)
- Chef’s knife (paid link)
- Cutting board (paid link)
- Large lidded cooking pot (paid link)
- Cooking spoon (paid link)
- Soup ladle (paid link)
Before You Start
Use vegetarian kimchi for the stated meat-free version; some products contain fish sauce or shellfish. The generic food reference cannot represent every brand, so compare the sodium and tofu nutrition on your exact labels.
Allow about 40 minutes. Components can overlap; use the doneness cues rather than the clock alone. Keep surfaces and utensils clean. The pot size, ingredient state and doneness cues matter more than an exact timer.
Check kimchi and tofu labels
3 minutesChoose kimchi without fish sauce or seafood if preparing the vegetarian version. Drain tofu and check its weight with a digital kitchen scale (paid link). Reserve any liquid included in the measured kimchi portion.
Cut the tofu and vegetables
7 minutesCut tofu into large cubes with a chef’s knife (paid link). Slice mushrooms and onion; mince garlic and ginger. Keep scallion whites and greens separate.
Soften the onion
4 minutesWarm oil in a large lidded cooking pot (paid link). Add onion and scallion whites and cook over medium-low heat until softened. Add garlic and ginger for the last 30 seconds.
Cook kimchi and mushrooms briefly
5 minutesAdd the measured kimchi with its included liquid and the mushrooms. Stir gently while the mushrooms start releasing moisture.
Simmer the stew base
8 minutesAdd water and measured reduced-sodium soy sauce. Bring to a gentle simmer and cook until the mushrooms and cabbage are tender.
Warm the tofu gently
6 minutesLower tofu cubes into the broth. Simmer gently until hot throughout, folding only if needed to distribute the cubes.
Adjust the serving consistency
1 minuteTaste a cooled spoonful. Add a little water if you prefer a less intense broth; include all the measured tofu and kimchi in the batch. Sprinkle with scallion greens.
Serve four complete bowls
2 minutesUse a soup ladle (paid link) to divide tofu, mushrooms, kimchi and broth evenly. Serve the stew as written or account separately for a chosen accompaniment.
How to Know It Is Ready
Tofu is hot throughout; kimchi and mushrooms are tender.
A brothy red stew with intact large tofu cubes.
One quarter of tofu, vegetables and broth.
What This Meal Provides and What to Consider
Meal Balance
- The measured batch supplies about 29.9 g protein per serving.
- Vegetables and the listed grain or legume portions make this a full meal, rather than a protein-only snack.
Things to Consider
- Contains soy and usually wheat from soy sauce. Non-vegetarian kimchi may contain fish or shellfish.
- Kimchi can be high in sodium and spicy. This recipe is not labeled low-sodium or suitable for every digestive preference.
Who May Enjoy This Recipe?
One-pot meal planning
People looking for a practical meal with a measured grain, protein or legume component.
Home cooking
This stew contains no noodles or egg and differs from the existing vegetarian ramen. It is served as a tofu-and-vegetable stew; any rice accompaniment is additional. Keep the boil gentle so large cubes remain intact.
Measured portions
People who want to understand how ingredient weights relate to a four-serving batch.
How to Adjust the Meal
Smaller appetite
Serve a smaller portion and save the rest. Recalculate nutrition for the portion you actually eat rather than labeling an unchanged serving low-calorie.
Larger appetite
Add vegetables or another suitable accompaniment, and include those ingredients in the meal calculation.
Protein adjustments
If changing firm tofu, drained, check its product label and recalculate. A larger amount may also change texture and cooking requirements.
Substitutions, Dietary Notes, and Allergens
Practical Substitutions
- Use a milder vegetarian kimchi at the same measured weight, updating the estimate from its label.
- Replace mushrooms with sliced zucchini, simmering until tender and recalculating its contribution.
Allergen Information
Contains soy and usually wheat from soy sauce. Non-vegetarian kimchi may contain fish or shellfish.
Check packaged ingredient labels for the allergens relevant to you. A substitution changes both the recipe and the calculation.
Storage and Meal Preparation
Refrigerate perishable food within 2 hours, or within 1 hour when the surroundings exceed 90°F (32°C). Use shallow containers and a refrigerator at 40°F (4°C) or colder. Use cooked leftovers within 3–4 days; reheat hot leftovers to 165°F (74°C). Keep raw salad components and dressings separate when that improves texture.
Frequently Asked Questions
No. Check for fish sauce, shrimp paste or other seafood ingredients. Use a clearly suitable product for this version rather than inferring its ingredients from the red color or cabbage name.
No health treatment is claimed. Heating changes the live organisms in fermented foods, and this recipe is offered as a flavorful meal rather than a probiotic product or a way to treat a condition.
The listed ingredients provide an estimated 29.9 g protein per one quarter of the batch. Brands and portions can change this value.
Use the 2× or 3× control for gram quantities and serving count. Keep the per-serving estimate as a base guide; use larger cookware or batches and check doneness rather than multiplying the cooking time.
Nutrition Sources and Recipe Notes
These values are planning estimates, not individualized nutrition advice. Use the labels for your exact products when precision is important. The recipe has not been kitchen-tested and the image is a generated illustration of the intended dish.
Nutrition Data Sources
See our Nutrition Calculation Methodology for weights, rounding and substitutions.
Food Safety Reference
Recipe development note: this page does not claim independent kitchen testing. The image is illustrative and does not document a tested result. Ingredient-based nutrition estimates can change with brands, weighing state, preparation and serving size; use exact labels when precision matters.
Useful Tools for This Recipe
As an Amazon Associate I earn from qualifying purchases. The links below are paid affiliate links.
These are the tools used in the preparation above. Use suitable equipment you already own, or compare options if you need an item.
Digital kitchen scale
Weigh the gram quantities used in the ingredient calculation.
Compare on Amazon →Paid link · opens in a new tabChef’s knife
Cut the recipe ingredients into the specified sizes.
Compare on Amazon →Paid link · opens in a new tabCutting board
Use a clean preparation surface and separate raw meat from ready-to-eat food.
Compare on Amazon →Paid link · opens in a new tabLarge lidded cooking pot
Choose a pot large enough for the batch, with a well-fitting lid and a base suitable for your stove.
Compare on Amazon →Paid link · opens in a new tabCooking spoon
Stir grains, sauces and soups without scratching the cooking surface.
Compare on Amazon →Paid link · opens in a new tabSoup ladle
Divide broth and solids evenly for serving.
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