Kimchi Jjigae with Tofu - Vegan

When you make a big bottle full of fresh kimchi , you need to use it in all kind of ways. So was thinking of making this dish but didn't had typical clay pot for this but its not going to stop me for making it. Its not like you have to use homemade kimchi , you can use store brought also. Instead of using water for more flavor use vegetable stock either one, home made or store brought. I used spicy tofu which I had it, you can use any firm tofu for this.

Ingredients :

1 block of spicy tofu cut it in strips

1 red onion cut in slices

4 bulbs of bok choy

2 cups well fermented kimchi, cut into bit size

1/2 cup kimchi juice

2 cups stock

2 cloves of garlic finely chopped

for garnish, mung bean sprouts

Salt and pepper as per taste

1 tbsp. oil

Method:

Heat a thick bottom pot over high heat. 

Add oil in it and add garlic in it, when it cook for few seconds and flavor released , it add chopped kimchi in it. 

Cook kimchi for about 5 minutes on low to medium heat. 

Add bok choy, onion, tofu , stock , kimchi juice and mix it. 

Cover and cook for 5 minutes on high flame. 

Remove from heat and serve it in bowl, have it as it is or had it with white rice. 

Top it with mung bean sprouts for little crunch.