Korean Soft Tofu Stew
- Minutes to Prepare:
- Minutes to Cook:
- 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 oil2 cloves garlic, crushed1 T soy sauce1 cup vegetable broth4 ounces soft tofu2 green onions, chopped1 carrot, peeled if not organic, julienned 2 cups fresh or 1 cup frozen spinach 1 cup cooked brown rice
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.
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.
Nutritional Info 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
Member Reviews
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AQUAJANE
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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CD1139582
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.