Vegan Kimchi Stew (Kimchi Jjigae)

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1. 1Step 1: Coat the bottom of a large nonstick pot with 1 tablespoon of oil and place it over medium heat.
2. 2Step 2: When the oil is hot, add the tofu in an even layer. Cook for about 10 minutes, flipping once or twice to achieve browning on multiple sides.
3. 3Step 3: Transfer the tofu to a plate.
4. 4Step 4: Add the remaining tablespoon of oil to the pot and give it a minute to heat up.
5. 5Step 5: When the oil is hot, add the onion and cook for about 5 minutes, stirring occasionally, until soft and translucent.
6. 6Step 6: Add the garlic and cook for about 1 minute more, until very fragrant.
7. 7Step 7: Add the kimchi to the pot and cook for about 2 minutes, stirring occasionally.
8. 8Step 8: Stir in the broth and shiitake mushrooms. Raise the heat and bring the liquid to a boil.
9. 9Step 9: Lower the heat and allow the soup to simmer for about 10 minutes, until the mushrooms are tender.
10. 10Step 10: Stir in the tofu and gochujang if using. Taste-test, season with soy sauce if needed, and adjust any other seasonings to your liking.
11. 11Step 11: Ladle into bowls and top with scallions. Serve.