Korean Stew with Tofu & Vegetables
A warm, comforting bowl of Korean Stew with Tofu and Vegetables is the perfect dish to bring health and flavor to your dinner table. This dish features tender tofu and a medley of vegetables, including zucchini, bell peppers, and spinach, all simmered together in a fragrant vegetable broth seasoned with garlic, soy sauce, and a touch of red chili flakes. The result is a satisfying, nutrient-packed stew that is both wholesome and easy to prepare, making it an ideal choice for a busy weeknight dinner. Serve it with some fluffy jasmine rice for the perfect meal!
Cuisine: Korean
Course: Dinner
Diet: Vegetarian
Ingredients:
| Ingredient | Quantity |
|---|---|
| Sesame (Gingelly) Oil | 1 teaspoon |
| Red Chilli Flakes | 2 teaspoons |
| Onion (finely chopped) | 1 |
| Garlic (crushed) | 1 clove |
| Soy Sauce | 2 teaspoons |
| Vegetable Stock | 235 ml |
| Tofu (chopped into cubes) | 250 grams |
| Green Zucchini (finely chopped) | 1/2 |
| Spinach (chopped into fine strips) | 100 grams |
| Green Bell Pepper (or red, thinly sliced) | 1 |
| Spring Onion (finely sliced) | 1 (bulb & greens) |
| Salt and Pepper | To taste |
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Instructions:
-
Prepare the Vegetable Stock:
- Begin by preparing the vegetable stock according to your preferred method. If you do not have vegetable stock, you can use water and enhance the flavor with your own seasoning choices, such as extra soy sauce or herbs.
-
Sauté Aromatics:
- In a heavy-bottomed pan, heat the sesame oil over medium heat. Once hot, add the finely chopped onion and crushed garlic. Stir-fry for a few seconds until fragrant.
- Sprinkle in the red chili flakes and pour in the soy sauce. Continue to stir for a moment, allowing the flavors to blend.
-
Add Stock and Bring to a Boil:
- Pour the vegetable stock (or water) into the pan and bring it to a boil. Once the liquid starts bubbling, it’s time to add the main ingredients.
-
Add Tofu and Vegetables:
- Add the cubed tofu and finely chopped zucchini to the pan. Season with salt and crushed black pepper to taste.
- Turn the heat to medium-high and bring the stew to a brisk boil. Let it boil for a few minutes until the tofu starts to absorb the flavors and the zucchini becomes tender.
-
Simmer and Add Greens:
- Once the stew is boiling, reduce the heat to low and cover the pan. Allow it to simmer for 4-5 minutes until the zucchini is fully cooked and softened.
- Add the spinach, bell pepper slices, and spring onions towards the end. This helps retain the vibrant color and crisp texture of the vegetables.
-
Serve:
- Turn off the heat and transfer the stew to a serving bowl. Serve it hot alongside sticky jasmine rice for a complete and wholesome meal.
Serving Suggestion:
Serve this delicious Korean Stew with Tofu & Vegetables alongside a bowl of fluffy jasmine rice for a balanced and nutritious dinner. It’s perfect for busy weeknights and will leave you feeling full and satisfied.
Enjoy this hearty and flavorful stew packed with protein-rich tofu and nutrient-dense vegetables in every bite!
Nutritional Information (Per Serving):
| Nutrient | Amount |
|---|---|
| Calories | 250 kcal |
| Protein | 15g |
| Carbohydrates | 25g |
| Fat | 10g |
| Fiber | 4g |
| Sodium | 800mg |
| Calcium | 150mg |
This Korean Stew with Tofu & Vegetables brings together the heartwarming flavors of Korean cuisine in a simple and quick recipe. Whether you’re craving something light or looking to try something new, this vegetarian stew is sure to hit the spot with its balance of spice, savory, and fresh ingredients.
