Kimchi and tofu stew

For a quick pepper paste, put a small saucepan on medium heat with the cane sugar, salt, miso, gochugaru and water and stir continuously until the miso dissolves, about eight to ten minutes.

Stir in the rice vinegar and toasted sesame oil, turn the heat off and transfer to a container. It thickens as it cools and keeps one to two weeks in the fridge.

Finely chop the garlic and the onion.

Cut the tofu into small bite-size cubes and chop the green onion for garnish.

Heat a saute pan on medium with the avocado oil.

Saute the onion two to three minutes, then the garlic about a minute.

Add the pepper paste and saute about a minute.

Add the kimchi, drizzle in the kimchi juice and saute a couple of minutes.

Add the tofu carefully, then the veggie stock, turn the heat up and bring to a boil, tasting and seasoning.

Turn down to medium low, cover and cook 25 to 30 minutes.

Serve with freshly steamed rice, garnished with chopped green onions and a generous sprinkle of white sesame seeds.