Korean Spicy Tofu Stew

Korean Spicy Tofu Stew, known as Sundubu-jjigae, is a comforting and flavorful dish that combines silky tofu with an array of vibrant vegetables and a spicy broth. This vegan version is perfect for a hearty brunch, offering a delightful blend of textures and warmth.

Ingredients

• Silken tofu - 300 grams
• Vegetable broth - 500 ml
• Sesame oil - 1 tablespoon
• Garlic, minced - 3 cloves
• Ginger, minced - 1 teaspoon
• Korean gochugaru (red pepper flakes) - 2 tablespoons
• Soy sauce - 2 tablespoons
• Carrot, sliced - 1 medium
• Zucchini, sliced - 1 medium
• Mushrooms, sliced (shiitake or button) - 100 grams
• Green onion, chopped - 2 stalks
• Spinach - 50 grams
• Salt - to taste
• Black pepper - to taste

Steps

1. Heat the sesame oil in a medium pot over medium heat.
2. Add the minced garlic and ginger, sautéing for 1-2 minutes until fragrant.
3. Stir in the gochugaru and sauté for another minute.
4. Pour in the vegetable broth and bring to a gentle boil.
5. Add the sliced carrots, zucchini, and mushrooms, cooking for about 5-7 minutes until the vegetables are tender.
6. Gently add the silken tofu, breaking it into large chunks, and simmer for another 5 minutes.
7. Stir in the soy sauce, spinach, and chopped green onions, cooking for an additional 3 minutes.
8. Season with salt and black pepper to taste before serving.

Nutrition

• Calories: 250
• Protein: 15 g
• Carbs: 20 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 800 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.
• Packed with vitamins and minerals from a variety of vegetables.

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