Korean Style Tofu Stew

• 1 block soft tofu, cut into bit sized pieces,my tofu said "soft" but was firmer then I would like, you can use silken but you will need to scoop instead of cut.
• 1 cup kimchi, roughly chopped with a bit of the juice as well
• 1/2 cup shredded carrots
• 2 teaspoons gochujang
• 1 medium onion, diced
• 1 tablespoon vegetable oil
• 3 cups stock, choose your own preference here. I used vegetable.
• 2 teaspoons soy sauce
• 2 green onions, sliced thin
• 2 cups cooked rice, or noodles
• 2 teaspoons sesame seeds

1. In a medium soup pot, heat oil over medium high, when shimmering add onions, cook until they are translucent, add gochujang and cook together for a minute or so.
2. Add kimchi, stock, and soy sauce, stir well. Add tofu, bring to a simmer.
3. Serve over rice or noodles and top with green onions and sesame seeds. You can mix and match vegetables and toppings as you prefer, I used what I had on hand to make a quick lunch, this amount serves 2-3 people.

then i, well, carrots, gochujang, onion, vegetable oil, stock, soy sauce, green onions, rice, sesame seeds

Taken from food52.com/recipes/56822-korean-style-tofu-stew (may not work)