Ingredients

• 1 tablespoon sesame oil
• 1 tablespoon extra-virgin olive oil
• 4 scallions, white parts chopped, green parts cut into 2-inch lengths
• 1/2 cup diced onion
• 1 teaspoon minced fresh ginger
• 2 to 3 cloves garlic, minced
• 1 small potato, diced
• 2 to 3 cups vegan sour kimchi
• 1 tablespoon gochujang
• 2 teaspoons brown rice syrup
• 2 tablespoons soup (light) soy sauce
• 2 cups vegetable broth
• 1 (16-ounce) block medium or firm tofu, cut into 1/2-inch cubes
• 1/4 cup black beans

1. In a medium dolsot or Dutch oven, heat the sesame oil and olive oil over medium-high heat. When the oil is hot, add the scallion whites, onion, ginger, garlic, and potato. Sauté the vegetables until the onions turn translucent, about 3 minutes.
2. Add the kimchi and continue to cook until it begins to caramelize, about 1 minute. Add the gochujang and brown rice syrup and stir the vegetables to evenly coat.
3. Add the soy sauce to deglaze the bottom of the pot. Add the vegetable broth and bring to a boil. Reduce the heat and simmer until the potatoes are tender, about 15 more minutes.
4. Add the tofu and the scallion greens and cook for an additional 2 minutes before serving.