Tofu Stew

This Tofu Stew is a comforting and hearty Vegan Korean breakfast dish, rich in flavors and nutrients. Packed with vegetables and protein-rich tofu, it is perfect for starting your day on a healthy note.

Ingredients

• Firm tofu - 200 grams
• Water - 500 ml
• Korean chili paste (Gochujang) - 1 tablespoon
• Soy sauce - 1 tablespoon
• Sesame oil - 1 teaspoon
• Garlic, minced - 2 cloves
• Green onion, chopped - 2 stalks
• Carrot, julienned - 1 small
• Zucchini, sliced - 1 small
• Mushrooms (shiitake or button), sliced - 100 grams
• Spinach - 100 grams
• Salt - to taste
• Black pepper - to taste
• Sesame seeds - for garnish

Steps

1. Press the tofu for 10 minutes to remove excess water, then cut it into cubes.
2. In a pot, heat the sesame oil over medium heat and add the minced garlic. Sauté until fragrant.
3. Add the water, Korean chili paste, and soy sauce to the pot, stirring well to combine.
4. Bring the mixture to a boil, then add the cubed tofu, julienned carrot, sliced zucchini, and mushrooms. Reduce the heat to a simmer.
5. Cook for 15 minutes, allowing the flavors to meld and the vegetables to soften.
6. Add the spinach and chopped green onion to the pot, cooking for an additional 2-3 minutes until the spinach wilts.
7. Season with salt and black pepper to taste, then remove from heat.
8. Serve hot, garnished with sesame seeds.

Nutrition

• Calories: 280
• Protein: 20 g
• Carbs: 22 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.5 L

Health Benefits

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

Tags