Vegan or Vegetarian Sundubu Jjigae: The Korean Soft Tofu Stew
Loaded with vegetables and tofu, this Vegetarian Sundubu Jjigae is a complete meal in itself. What I like about this spicy Korean Soft Tofu Stew is that you can have it by itself as a low-carb meal or then pair it with rice for a heavier meal.
Equipment
- Heavy Bottomed Vessel
- Spatula
- Cutting Board
- Knife
Ingredients
- 200 gms Tofu (Preferably Sundubu or Soft Silken Tofu)
- 200 gms Button Mushrooms (Sliced)
- 150 gms Zucchini (Sliced)
- 1/4 Cup Onion (Finely Chopped)
- 2 Spring Onions (Finely Chopped)
For Flavour
- 1.5 tbsp Gochujang
- 1 tsp Gochugaru (or Spicy Red Chilli Powder)
- 1 tsp Light Soy Sauce
Other Ingredients
- 1 tsp Roasted Sesame Oil (Or any vegetable oil)
- 2 Cups Water
- Salt to Taste
Instructions
- In a heavy-bottomed vessel, heat 1 tsp of oil; toasted sesame oil preferred.
- Add 1/4 cup finely chopped onions and the thinly sliced white portion of two spring onions (scallions).
- Stir-fry till the onion pieces turn translucent.
- Now, add 1 tsp minced garlic and stir-fry for a minute.
- Next, add 1.5 tbsp Gochujang Paste, 1/2 tsp Gochugaru (or red chilli powder), and 1 tsp light Soy sauce. Mix well.
- Add 200 gms of thinly sliced mushrooms and stir-fry for a few minutes till the mushrooms soften a bit.
- Add 150 gms of sliced Zucchini and mix well.
- Pour 2 cups of water and bring the mix to a boil.
- Add 200 gms of Silken Tofu slices and 1/2 cup of spring onion greens.
- Let the mix boil for a couple of minutes.
- Serve Sundubu Jjigae immediately by itself or with rice.
Nutrition
Calories: 165 kcalCarbohydrates: 15 gProtein: 14 gFat: 7 gSaturated Fat: 1 gPolyunsaturated Fat: 4 gMonounsaturated Fat: 2 gSodium: 507 mgPotassium: 646 mgFiber: 4 gSugar: 6 gVitamin A: 590 IUVitamin C: 21 mgCalcium: 167 mgIron: 3 mg