Keto Baked Sundubu

Keto Baked Sundubu is a delightful twist on traditional Korean soft tofu stew, baked to perfection with a rich and spicy sauce. This low-carb dish is packed with flavor and nutrients, making it a satisfying meal for keto dieters.

Ingredients

• Soft tofu - 300 grams
• Ground pork - 100 grams
• Korean chili paste (gochujang) - 1 tablespoon
• Garlic, minced - 2 cloves
• Green onion, chopped - 2 tablespoons
• Soy sauce - 1 tablespoon
• Sesame oil - 1 teaspoon
• Eggs - 2 large
• Water - 200 milliliters
• Mushrooms, sliced - 100 grams
• Zucchini, diced - 100 grams
• Salt - to taste
• Black pepper - to taste
• Cheddar cheese, shredded - 50 grams (optional)

Steps

1. Preheat the oven to 180°C (350°F).
2. In a skillet, heat sesame oil over medium heat. Add minced garlic and ground pork, cooking until the pork is browned.
3. Stir in Korean chili paste, soy sauce, and water. Add sliced mushrooms and diced zucchini, cooking for about 5-7 minutes until vegetables are tender.
4. Gently crumble the soft tofu into the skillet, mixing carefully to avoid breaking it too much. Season with salt and pepper to taste.
5. Transfer the mixture to a baking dish, creating small wells for the eggs. Crack an egg into each well.
6. Sprinkle chopped green onions and shredded cheese on top if using.
7. Bake in the preheated oven for about 15-20 minutes, or until the eggs are cooked to your desired doneness.
8. Remove from oven, let it cool slightly, and serve hot.

Nutrition

• Calories: 350
• Protein: 24 g
• Carbs: 10 g
• Fiber: 2 g
• Sugar: 2 g
• Sodium: 600 mg
• Cholesterol: 200 mg
• Total Fat: 24 g
• Saturated Fat: 8 g
• Unsaturated Fat: 16 g
• Water: 0.2 L

Health Benefits

• Rich in protein, supporting muscle maintenance and repair.
• Low in carbohydrates, making it suitable for ketogenic diets.

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