Korean-Style Tofu Stew

Korean-Style Tofu Stew is a comforting and hearty dish that combines silken tofu with a flavorful broth infused with gochujang and fresh vegetables. This vegetarian delight is perfect for a satisfying dinner that warms both the body and soul.

Ingredients

• Silken tofu - 300 grams
• Vegetable broth - 500 ml
• Gochujang (Korean red chili paste) - 2 tablespoons
• Soy sauce - 1 tablespoon
• Sesame oil - 1 teaspoon
• Garlic (minced) - 2 cloves
• Ginger (grated) - 1 teaspoon
• Carrot (sliced) - 1 medium
• Zucchini (sliced) - 1 medium
• Mushrooms (shiitake or button, sliced) - 100 grams
• Green onions (sliced) - 2 stalks
• Spinach - 100 grams
• Water - 200 ml
• Salt - to taste
• Black pepper - to taste

Steps

1. In a pot, heat sesame oil over medium heat. Add minced garlic and grated ginger, sautéing until fragrant, about 1 minute.
2. Add sliced carrots and zucchini to the pot, cooking for about 3-4 minutes until they begin to soften.
3. Stir in the gochujang and soy sauce, mixing well to combine with the vegetables.
4. Pour in the vegetable broth and water, bringing the mixture to a gentle boil.
5. Once boiling, add sliced mushrooms and cook for another 5 minutes.
6. Carefully add the silken tofu, breaking it into large chunks, and simmer for an additional 5 minutes.
7. Add the spinach and sliced green onions, cooking until the spinach wilts, about 2 minutes.
8. Season with salt and black pepper to taste. Serve hot in bowls.

Nutrition

• Calories: 320
• Protein: 16 g
• Carbs: 30 g
• Fiber: 5 g
• Sugar: 5 g
• Sodium: 680 mg
• Cholesterol: 0 mg
• Total Fat: 18 g
• Saturated Fat: 2 g
• Unsaturated Fat: 16 g
• Water: 0.5 L

Health Benefits

• Rich in plant-based protein from tofu, supporting muscle health.
• High in antioxidants and vitamins from fresh vegetables, promoting overall health.

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