Chili Pepper Paste Stew

Chili Pepper Paste Stew is a vibrant and hearty vegan dish that showcases the rich flavors of Korean cuisine. Packed with vegetables and a spicy kick, this stew is perfect for a comforting lunch.

Ingredients

• Korean chili pepper paste (gochujang) - 3 tablespoons
• Vegetable broth - 500 ml
• Firm tofu - 200 grams, cubed
• Carrot - 1 medium, sliced
• Zucchini - 1 medium, sliced
• Mushrooms (shiitake or button) - 100 grams, sliced
• Spinach - 100 grams, fresh
• Garlic - 2 cloves, minced
• Soy sauce - 1 tablespoon
• Sesame oil - 1 teaspoon
• Green onions - 2, chopped
• Sesame seeds - 1 tablespoon (for garnish)

Steps

1. In a medium pot, heat the sesame oil over medium heat and sauté the minced garlic until fragrant, about 1 minute.
2. Add the sliced carrot and zucchini to the pot and cook for 5 minutes, stirring occasionally.
3. Stir in the mushrooms and cook for another 3 minutes until they soften.
4. Add the vegetable broth and bring the mixture to a boil.
5. Once boiling, reduce the heat and stir in the gochujang and soy sauce, mixing well to combine.
6. Add the cubed tofu and let the stew simmer for 10 minutes to allow the flavors to meld.
7. In the final 2 minutes of cooking, add the fresh spinach and chopped green onions.
8. Serve hot, garnished with sesame seeds.

Nutrition

• Calories: 280
• Protein: 15 g
• Carbs: 30 g
• Fiber: 6 g
• Sugar: 3 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants from vegetables and chili peppers.
• High in protein due to tofu, supporting muscle health.

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