Gochujang Tofu Stew

Gochujang Tofu Stew is a flavorful and spicy Korean dish that combines soft tofu with a rich and savory gochujang broth, packed with vegetables. This hearty stew is perfect for a comforting dinner, offering a delightful balance of heat and umami.

Ingredients

• Firm tofu - 300 grams
• Gochujang (Korean red chili paste) - 2 tablespoons
• Vegetable broth - 500 milliliters
• Garlic - 3 cloves, minced
• Ginger - 1 teaspoon, grated
• Soy sauce - 1 tablespoon
• Sesame oil - 1 tablespoon
• Onion - 1 medium, diced
• Carrot - 1 medium, sliced
• Zucchini - 1 small, diced
• Spinach - 100 grams
• Green onion - 2 stalks, chopped
• Salt - to taste
• Pepper - to taste

Steps

1. Press the tofu for about 10 minutes to remove excess water, then cut it into cubes.
2. In a pot, heat the sesame oil over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes.
3. Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
4. Add the sliced carrot and zucchini to the pot, and sauté for another 5 minutes.
5. Stir in the gochujang and soy sauce, mixing well to combine with the vegetables.
6. Pour in the vegetable broth and bring the mixture to a simmer.
7. Gently add the cubed tofu to the pot and let it simmer for about 10 minutes, allowing the flavors to meld.
8. Add the spinach and cook for an additional 2-3 minutes until wilted.
9. Season with salt and pepper to taste, and garnish with chopped green onions before serving.

Nutrition

• Calories: 320
• Protein: 18 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 maintenance.
• Packed with vitamins and minerals from an array of vegetables, promoting overall health.

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