Spicy Vegan Kimchi and Tofu Stew

First, let's prep our ingredients. Finely dice the onion and the white/light green parts of the spring onion (reserve the dark green tops for later). Thinly slice the garlic cloves. If your block of tofu is very wet, gently press it between paper towels to remove excess water, then cut it into 1cm thick slices or cubes.

Place a medium-sized pot or Dutch oven over medium heat and add the vegetable oil. Once it shimmers, add the diced onion and cook for about 5 minutes, stirring occasionally, until it becomes soft and translucent.

Now, add the sliced garlic and the chopped kimchi to the pot. Stir everything together and cook for another 3-4 minutes. This step is important as it deepens the flavor of the kimchi. Stir in the gochujang paste and cook for one more minute until it's fragrant.

Pour in the vegetable stock and the 'kimchi juice'. Add the soy sauce, sugar, salt, and 1 teaspoon of the sesame oil. Give it a good stir to combine everything, then bring the liquid to a gentle boil.

Once boiling, carefully add your tofu slices in a single layer if possible. Reduce the heat to a low simmer, cover the pot, and let it cook for about 15 minutes. This allows the tofu to absorb the flavors of the spicy broth without breaking apart.

After 15 minutes, take off the lid. The stew should have a vibrant red color and a wonderful aroma. Stir in the remaining teaspoon of sesame oil and the sliced spring onion greens. Let it simmer for just one more minute to wilt the greens slightly.

Taste the broth and add a little more salt if you think it needs it. Ladle the hot stew into individual bowls. Garnish with a sprinkle of sesame seeds and the reserved spring onion tops. Serve immediately with a side of warm cooked rice to soak up all the delicious broth.