Korean Tofu Stew

Korean Tofu Stew is a comforting and hearty dish, perfect for those seeking a low-carb meal packed with flavor. This stew combines silky tofu with a medley of fresh vegetables and a spicy broth, making it both nutritious and satisfying.

Ingredients

• Firm tofu - 300 grams
• Zucchini - 100 grams, sliced
• Mushrooms (shiitake or oyster) - 100 grams, sliced
• Korean chili paste (gochujang) - 1 tablespoon
• Soy sauce - 1 tablespoon
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Vegetable broth - 500 milliliters
• Sesame oil - 1 teaspoon
• Green onions - 2 stalks, chopped
• Spinach - 50 grams
• Black pepper - to taste

Steps

1. Press the tofu to remove excess moisture, then cut it into cubes.
2. In a pot, heat the sesame oil over medium heat and sauté the minced garlic and grated ginger until fragrant.
3. Add the sliced mushrooms and zucchini to the pot, stirring occasionally until they soften, about 5 minutes.
4. Stir in the Korean chili paste and soy sauce, mixing well to coat 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 for about 10 minutes.
7. Add the spinach and chopped green onions, cooking for an additional 2-3 minutes until the spinach wilts.
8. Season with black pepper to taste and serve hot.

Nutrition

• Calories: 230
• Protein: 20 g
• Carbs: 12 g
• Fiber: 4 g
• Sugar: 3 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1 g
• Unsaturated Fat: 11 g
• Water: 0.5 L

Health Benefits

• Rich in protein from tofu, supporting muscle health.
• Low in carbs, making it suitable for low-carb diets.

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