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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 247.9
  • Total Fat: 10.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 737.2 mg
  • Total Carbs: 31.0 g
  • Dietary Fiber: 9.2 g
  • Protein: 13.0 g

View full nutritional breakdown of Korean Soft Tofu Stew calories by ingredient
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Korean Soft Tofu Stew

Submitted by: STEPFANIER

Introduction

This was my favorite take-out lunch when I lived in Korea. I ate it almost every single day! This was my favorite take-out lunch when I lived in Korea. I ate it almost every single day!
Number of Servings: 2

Ingredients

    4 T Korean red pepper powder (or to taste) (Can be found in Asian section of most supermarkets. chili paste or sauce or your choice can be substituted)
    .5 T sesame oil
    2 cloves garlic, crushed
    1 T soy sauce
    1 cup vegetable broth
    4 ounces soft tofu
    2 green onions, chopped
    1 carrot, peeled if not organic, julienned
    2 cups fresh or 1 cup frozen spinach
    1 cup cooked brown rice



Directions

half the soup/stew and 1/2 cup rice

Combine the red pepper powder, sesame oil, garlic, and soy sauce together in a small bowl.
In a large pot, combine broth, tofu, and one cup of water. Bring to a boil, then add the seasoning mix, carrots, spinach and green onions.

Serve immediately, with rice to dip in the broth.






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Member Ratings For This Recipe


  • Incredible!
    1 of 1 people found this review helpful
    Great use for some soft tofu I accidentally bought at our Korean market. I used 2 heaping tablespoons of korean pepper paste from a huge jar I bought a while ago and omitted the egg because of the eggs I ate for breakfast, although that would be really authentic according to the lunchcounter lady. - 8/9/09

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  • Terrible. I mean BAD, REALLY BAD. - 8/19/13

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  • Good
    0 of 5 people found this review helpful
    Tasty but not filling at all. I also don't think this recipe is very authentic. - 3/23/09

    Reply from STEPFANIER (3/24/09)
    Thanks for your feedback. This recipe is from a Korean friend of mine. I lived in Korea for a year and ate this dish almost every single day. This is a vegetarian version. An "authentic" would have a couple of clams or oysters in the bottom, but I don't include those anymore.


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