Vegan Jjigae with Tofu

Vegan Jjigae with Tofu is a heartwarming Korean stew that combines umami-rich flavors with a variety of vegetables and tofu, creating a satisfying and nutritious dish. This comforting stew is perfect for a cozy meal, delivering both warmth and nourishment.

Ingredients

• Firm tofu - 200 grams, cubed
• Water - 600 ml
• Vegetable broth - 300 ml
• Korean red pepper flakes (gochugaru) - 1 tablespoon
• Soy sauce - 2 tablespoons
• Sesame oil - 1 tablespoon
• Garlic - 3 cloves, minced
• Ginger - 1 teaspoon, minced
• Korean radish (mu) - 100 grams, sliced
• Zucchini - 100 grams, sliced
• Mushrooms (shiitake or oyster) - 100 grams, sliced
• Green onions - 2, chopped
• Spinach - 100 grams, fresh
• Carrot - 50 grams, sliced
• Seaweed (dried kelp or seaweed flakes) - 10 grams

Steps

1. In a large pot, heat the sesame oil over medium heat. Add the minced garlic and ginger, stirring for about 1 minute until fragrant.
2. Add the sliced Korean radish and carrot to the pot and sauté for 3-4 minutes until they begin to soften.
3. Pour in the water and vegetable broth, then bring to a boil.
4. Add the gochugaru and soy sauce to the boiling mixture, stirring well.
5. Reduce the heat to medium-low and add the cubed tofu, zucchini, and mushrooms. Simmer for 10 minutes.
6. Stir in the fresh spinach and chopped green onions, cooking for an additional 2-3 minutes until the spinach is wilted.
7. Remove from heat and sprinkle with dried seaweed before serving.

Nutrition

• Calories: 220
• Protein: 15 g
• Carbs: 30 g
• Fiber: 6 g
• Sugar: 3 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.6 L

Health Benefits

• Rich in plant-based protein from tofu, supporting muscle health.
• Packed with vitamins and minerals from a variety of vegetables, promoting overall wellness.

Tags