Heat a large pan over a medium heat with a drizzle of vegetable oil. Once hot, add the sliced onion and cook for approx 5-8 minutes or until softened, then add the chopped garlic and ginger and cook for 2 minutes or until fragrant.
Drain the tofu and cut into 2cm cubes.
In a jug or a bowl make the jjigae stock. Simply dissolve the miso paste, chilli flakes, sesame oil, gochujang paste and soy sauce in 500ml of boiled water.
Add the jjigae stock to the pan and cook for a couple of minutes or until boiling.
Add the kimchi and tofu and cook for 8-10 minutes or until the tofu is warmed through.
Wash, trim and finely slice the spring onions and use them as garnish. Best served warm with a side of sticky rice.