Here's a Korean recipe from by favorite ChefMD: Korean Tofu Stew
Ingredients:
2 teaspoons extra virgin olive oil
1 large onion, chopped
12 garlic cloves, peeled
3 cups vegetable broth or stock
1 cup bottled kimchee or fermented kimchee (see recipe below)
10 ounces extra firm tofu, cut into ¾-inch cubes*
1 tablespoon reduced sodium gluten-free tamari
*Check the package to make sure the tofu is gluten free (not processed on machines that process wheat).
Preparation:
Heat oil in a large saucepan over medium heat. Add onion; sauté 5 minutes. Add garlic cloves; sauté 1 minute. Stir in broth and kimchee; bring to a boil over high heat. Reduce heat; simmer 10 to 12 minutes or until vegetables are tender. Stir in tofu and tamari; simmer 5 minutes.