Sundubu Pasta

Sundubu Pasta is a delightful fusion dish that combines the rich, spicy flavors of Korean sundubu stew with the comforting texture of pasta. This vegetarian recipe offers a unique twist that is both satisfying and invigorating.

Ingredients

• Sundubu (soft tofu) - 200 grams
• Pasta (spaghetti or penne) - 160 grams
• Sesame oil - 1 tablespoon
• Garlic (minced) - 2 cloves
• Ginger (grated) - 1 teaspoon
• Korean gochujang (red chili paste) - 2 tablespoons
• Vegetable broth - 250 ml
• Soy sauce - 1 tablespoon
• Green onion (sliced) - 2 tablespoons
• Carrot (julienned) - 50 grams
• Zucchini (julienned) - 50 grams
• Spinach - 50 grams
• Sesame seeds - 1 tablespoon
• Salt - to taste
• Black pepper - to taste

Steps

1. Cook the pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the sesame oil over medium heat. Add the minced garlic and grated ginger, sauté for about 1 minute until fragrant.
3. Stir in the gochujang and cook for another minute, mixing well.
4. Pour in the vegetable broth and soy sauce, bringing the mixture to a gentle simmer.
5. Add the julienned carrot and zucchini to the skillet, cooking for about 5 minutes until slightly softened.
6. Crumble the sundubu (soft tofu) into the skillet and gently mix it in, allowing it to warm through for another 3-4 minutes.
7. Add the spinach and cooked pasta, tossing everything together until well combined and heated through.
8. Season with salt and black pepper to taste. Garnish with sliced green onions and sesame seeds before serving.

Nutrition

• Calories: 450
• Protein: 20 g
• Carbs: 65 g
• Fiber: 6 g
• Sugar: 3 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.5 L

Health Benefits

• High in protein from tofu, supporting muscle health.
• Rich in vitamins and minerals from vegetables, promoting overall health.

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