Korean-style Tofu Stew

Korean-style Tofu Stew is a hearty and flavorful dish featuring soft tofu simmered in a savory broth with vegetables and spices. This comforting stew is perfect for a cozy lunch, packed with nutrients and umami-rich flavors.

Ingredients

• Firm tofu - 300 grams
• Vegetable broth - 500 ml
• Korean gochujang (red chili paste) - 1 tablespoon
• Soy sauce - 2 tablespoons
• Sesame oil - 1 tablespoon
• Garlic, minced - 2 cloves
• Ginger, grated - 1 teaspoon
• Zucchini, sliced - 100 grams
• Carrot, thinly sliced - 100 grams
• Mushrooms (shiitake or button), sliced - 100 grams
• Green onion, chopped - 2 stalks
• Spinach - 50 grams
• Salt - to taste
• Pepper - to taste

Steps

1. Press the firm tofu to remove excess moisture, then cut it into cubes.
2. In a pot, heat the sesame oil over medium heat. Add the minced garlic and grated ginger, sautéing until fragrant.
3. Add the sliced zucchini, carrot, and mushrooms to the pot, and cook for about 5 minutes until they start to soften.
4. Stir in the gochujang and soy sauce, mixing well to combine with the vegetables.
5. Pour in the vegetable broth and bring the mixture to a gentle boil.
6. Add the cubed tofu and reduce the heat to a simmer. Let it cook for 10-15 minutes, allowing the flavors to meld.
7. In the last 5 minutes of cooking, add the spinach and chopped green onion. Season with salt and pepper to taste.
8. Serve hot, garnished with additional green onions if desired.

Nutrition

• Calories: 300
• Protein: 18 g
• Carbs: 25 g
• Fiber: 5 g
• Sugar: 4 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 13 g
• Water: 0.4 L

Health Benefits

• Rich in plant-based protein from tofu, supporting muscle health.
• Contains a variety of vegetables, providing essential vitamins and antioxidants.

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