Vegan Tofu Jjigae

Vegan Tofu Jjigae is a hearty and nourishing Korean stew that captures the umami flavors of the sea without using any animal products. This warming dish features tofu, vegetables, and a rich broth that is both comforting and satisfying.

Ingredients

• Firm tofu - 200 grams
• Mushrooms (shiitake or enoki) - 100 grams
• Zucchini - 1 small (about 150 grams)
• Korean radish (mu) - 100 grams
• Green onions - 2 stalks
• Garlic - 3 cloves
• Gochugaru (Korean red pepper flakes) - 1 tablespoon
• Soy sauce - 2 tablespoons
• Sesame oil - 1 tablespoon
• Vegetable broth - 500 milliliters
• Seaweed (dried kelp or dashima) - 10 grams
• Salt - to taste
• Black pepper - to taste

Steps

1. Press the tofu to remove excess moisture, then cut it into cubes.
2. Slice the mushrooms, zucchini, and Korean radish into bite-sized pieces.
3. Chop the green onions, separating the white and green parts, and mince the garlic.
4. In a pot, heat the sesame oil over medium heat. Add the white parts of the green onions and garlic, sautéing until fragrant.
5. Add the mushrooms, zucchini, and Korean radish to the pot, stirring for about 3-4 minutes until slightly softened.
6. Stir in the gochugaru, soy sauce, and vegetable broth, then add the seaweed. Bring to a boil.
7. Once boiling, gently add the tofu cubes to the pot. Reduce heat and let it simmer for 10-15 minutes.
8. Season with salt and black pepper to taste. Before serving, stir in the green parts of the green onions.
9. Serve hot with steamed rice or noodles if desired.

Nutrition

• Calories: 220
• Protein: 14 g
• Carbs: 18 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• Rich in plant-based protein from tofu, promoting muscle health.
• Contains a variety of vegetables that provide essential vitamins and minerals.

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