Korean Stew Recipe With Tofu & Vegetables
A vegetarian Korean recipe with sesame (gingelly) oil, teaspoons red chilli flakes, onion - finely chopped. Ready in 50 min, serves 2.
Curated byMin-Jun Kim🇰🇷
Instructions
14 steps- 1
To begin making the Korean Stew Recipe With Tofu & Vegetables, do get the vegetable stock ready prepared according to instructions on the link
vegetable stock(235 ml)tofu - chopped into medium sized cubes(250 grams) - 2
Vegetable stock adds great flavors to the stew
vegetable stock(235 ml) - 3
If you don't have stock, then you can use water and add experiment by adding flavors to the stew
vegetable stock(235 ml) - 4
In a heavy bottomed pan, heat the oil
- 5
Add finely chopped onion, crushed garlic, dry red chili flakes and soy sauce
teaspoons red chilli flakes(2)onion - finely chopped(1)clove garlic - crushed(1)teaspoons soy sauce(2)tofu - chopped into medium sized cubes(250 grams)green zucchini - finely chopped(1/2)spinach - chopped into fine strips(100 grams)spring onion (bulb & greens) - finely sliced(1) - 6
Stir fry for a few seconds on medium heat
tofu - chopped into medium sized cubes(250 grams) - 7
Pour in the water or vegetable stock and bring it to a boil
vegetable stock(235 ml) - 8
Once the stock begins to boil, add cubed tofu, chopped courgette (zucchini), salt and crushed black pepper
onion - finely chopped(1)clove garlic - crushed(1)vegetable stock(235 ml)tofu - chopped into medium sized cubes(250 grams)green zucchini - finely chopped(1/2)spinach - chopped into fine strips(100 grams)green bell pepper (capsicum) - or red(1)salt and pepper - to taste - 9
Turn the heat to medium high and bring the stew to a brisk boil
tofu - chopped into medium sized cubes(250 grams) - 10
Once it comes to a brisk oil, turn the heat to low, cover the pan and simmer for 4 to 5 minutes
- 11
After 4 to 5 minutes, once you notice the zucchini is well cooked, add the spinach, the sliced peppers and spring onions
onion - finely chopped(1)green zucchini - finely chopped(1/2)spinach - chopped into fine strips(100 grams)green bell pepper (capsicum) - or red(1)spring onion (bulb & greens) - finely sliced(1)salt and pepper - to taste - 12
Adding these towards the end, helps retain the colors of the stew and also adds to the crisp texture
- 13
Turn off the heat and transfer the Korean stew to a serving bowl
- 14
Serve the Korean Stew With Tofu & Vegetables along with sticky Jasmine Rice for a quick and healthy weeknight dinner
vegetable stock(235 ml)tofu - chopped into medium sized cubes(250 grams)
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Korean Stew Recipe With Tofu & Vegetables
A vegetarian Korean recipe with sesame (gingelly) oil, teaspoons red chilli flakes, onion - finely chopped. Ready in 50 min, serves 2.
Curated byMin-Jun Kim🇰🇷
Estimated Nutrition Highlights
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Directions
14 steps- 1
To begin making the Korean Stew Recipe With Tofu & Vegetables, do get the vegetable stock ready prepared according to instructions on the link
vegetable stock(235 ml)tofu - chopped into medium sized cubes(250 grams) - 2
Vegetable stock adds great flavors to the stew
vegetable stock(235 ml) - 3
If you don't have stock, then you can use water and add experiment by adding flavors to the stew
vegetable stock(235 ml) - 4
In a heavy bottomed pan, heat the oil
- 5
Add finely chopped onion, crushed garlic, dry red chili flakes and soy sauce
teaspoons red chilli flakes(2)onion - finely chopped(1)clove garlic - crushed(1)teaspoons soy sauce(2)tofu - chopped into medium sized cubes(250 grams)green zucchini - finely chopped(1/2)spinach - chopped into fine strips(100 grams)spring onion (bulb & greens) - finely sliced(1) - 6
Stir fry for a few seconds on medium heat
tofu - chopped into medium sized cubes(250 grams) - 7
Pour in the water or vegetable stock and bring it to a boil
vegetable stock(235 ml) - 8
Once the stock begins to boil, add cubed tofu, chopped courgette (zucchini), salt and crushed black pepper
onion - finely chopped(1)clove garlic - crushed(1)vegetable stock(235 ml)tofu - chopped into medium sized cubes(250 grams)green zucchini - finely chopped(1/2)spinach - chopped into fine strips(100 grams)green bell pepper (capsicum) - or red(1)salt and pepper - to taste - 9
Turn the heat to medium high and bring the stew to a brisk boil
tofu - chopped into medium sized cubes(250 grams) - 10
Once it comes to a brisk oil, turn the heat to low, cover the pan and simmer for 4 to 5 minutes
- 11
After 4 to 5 minutes, once you notice the zucchini is well cooked, add the spinach, the sliced peppers and spring onions
onion - finely chopped(1)green zucchini - finely chopped(1/2)spinach - chopped into fine strips(100 grams)green bell pepper (capsicum) - or red(1)spring onion (bulb & greens) - finely sliced(1)salt and pepper - to taste - 12
Adding these towards the end, helps retain the colors of the stew and also adds to the crisp texture
- 13
Turn off the heat and transfer the Korean stew to a serving bowl
- 14
Serve the Korean Stew With Tofu & Vegetables along with sticky Jasmine Rice for a quick and healthy weeknight dinner
vegetable stock(235 ml)tofu - chopped into medium sized cubes(250 grams)
Rate this recipe