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Korean Spicy Tofu Stew Flavorful and Simple Recipe

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For this dish, you will need: - 14 oz firm tofu, cubed - 1 small onion, diced - 4 cups vegetable broth - 1 medium zucchini, sliced - 1 cup mushrooms, sliced (shiitake or button) - 1 cup green onions, chopped (white and green parts separated) Tofu is the star of this stew. It gives a nice texture and protein. Firm tofu holds its shape well, making it perfect for stews. Zucchini adds softness and color. Mushrooms bring umami flavor and depth. The onion adds sweetness, while the green onions give a fresh finish. You will also need: - 1 tablespoon vegetable oil - 3 cloves garlic, minced - 1-inch piece ginger, grated - 2 tablespoons gochugaru (Korean red pepper flakes) - 1 tablespoon soy sauce - 1 tablespoon sesame oil - Salt to taste - Fresh cilantro, for garnish The vegetable oil helps to sauté the aromatics. Garlic and ginger create a fragrant base. Gochugaru adds heat and a lovely red color. Soy sauce brings saltiness and depth. Sesame oil adds a nutty flavor. Lastly, cilantro is a fresh touch that brightens the dish. {{ingredient_image_1}} Sautéing the Aromatics Start by heating 1 tablespoon of vegetable oil in a large pot over medium heat. Add 1 small diced onion. Sauté until it turns translucent, which takes about 3 to 4 minutes. Then, stir in 3 cloves of minced garlic and 1-inch grated ginger. Cook for another minute until you smell the great aroma. Adding the Main Ingredients Next, add 2 tablespoons of gochugaru and 1 tablespoon of soy sauce. Mix well with the onion, garlic, and ginger. Let it cook for 1 to 2 minutes. This step helps toast the spices and brings out their flavors. Now, pour in 4 cups of vegetable broth and bring the mix to a boil. Once it boils, add 14 oz of cubed firm tofu, 1 sliced medium zucchini, and 1 cup of sliced mushrooms. Reduce the heat to low and let it simmer for 15 to 20 minutes. This allows all the flavors to blend nicely. Final Touches and Serving In the last few minutes, add 1 cup of chopped green onions, keeping some green parts for garnish. Drizzle in 1 tablespoon of sesame oil and season with salt to taste. Carefully ladle the stew into bowls. Garnish with fresh cilantro and the reserved green onion tops. Enjoy your delicious and spicy tofu stew! Adjusting Spice Levels You can change the spice in this stew. If you like it hot, add more gochugaru. Start with one extra teaspoon and taste. For less heat, you can reduce the gochugaru. Try adding just one tablespoon or even half. Remember, you can always add more spice later. Additional Ingredients for Customization Feel free to mix in your favorite veggies. Bell peppers or carrots work well. You might also try adding spinach for some greens. If you want protein, chickpeas or lentils are great options. They make the stew heartier and add a different flavor. You can also add a splash of lime juice for a fresh twist. Best Practices for Tofu Preparation Tofu can be watery, so press it first. Wrap the tofu in a clean towel. Place a heavy pan on top for about 15 minutes. This helps remove excess moisture. Then, cut it into cubes. This way, it absorbs more flavor and has a better texture. Techniques for Flavor Development Start with sautéing the onion, garlic, and ginger. This builds a solid flavor base. Be sure to toast the gochugaru with the aromatics. It helps release the spice's oils. When you add the broth, let it simmer. This allows all the flavors to blend beautifully. Pro Tips Adjust the Spice Level: If you prefer a milder stew, reduce the amount of gochugaru or omit it altogether. You can always add more spice later if desired. Use High-Quality Tofu: Opt for extra-firm or firm tofu to ensure it holds its shape during cooking. Pressing the tofu before use can also enhance its texture. Add More Vegetables: Feel free to include other vegetables like carrots, bell peppers, or spinach to add more color and nutrition to your stew. Let It Rest: Allowing the stew to sit for a few minutes after cooking can enhance the flavors as they continue to meld together. {{image_2}} Alternative Protein Sources If you want to switch things up, try using tempeh or seitan. Both add great texture and protein. You can cut them into cubes, just like the tofu. They soak up flavors well, too. Different Vegetable Combinations Feel free to mix in your favorite veggies. Bell peppers, carrots, or broccoli can add color and crunch. Just remember to adjust cook times. Softer veggies need less time than firmer ones. Adjusting Gochugaru Amounts If you love heat, add more gochugaru. For a milder taste, use less. Start with one tablespoon and increase it slowly. Taste as you go to find your perfect spice level. Adding Creamy Elements To make the stew creamy, add coconut milk or a splash of cream. This balances the spice and adds richness. You can also serve it with a dollop of sour cream or yogurt on top. - Refrigeration Guidelines: Place your leftover stew in an airtight container. It will stay fresh in the fridge for up to 4 days. Make sure to cool it first before sealing. This helps keep the flavors intact. - Freezing Tips: If you want to keep it longer, freeze the stew. Use a freezer-safe container or bag. It can last for up to 3 months. To thaw, place it in the fridge overnight. - Best Methods to Reheat While Preserving Flavor: To reheat, use the stove for the best taste. Pour the stew into a pot. Heat it on low, stirring often, until hot. If it seems thick, add a splash of vegetable broth. You can also use the microwave. Place it in a microwave-safe bowl. Heat in short bursts, stirring between each. Enjoy your warm and tasty stew! What is the origin of Korean Spicy Tofu Stew? Korean Spicy Tofu Stew, also known as Sundubu Jjigae, comes from Korea. It began as a comfort food. People often enjoyed it in homes and restaurants. The dish features soft tofu and spicy broth. It has roots in Korean traditions and flavors. Can I use different types of tofu? Yes, you can use different types of tofu. Firm tofu works best for this stew. Silken tofu is softer and can break apart easily. If you want a different texture, try using extra-firm tofu. Each type adds a unique feel to your dish. How do I make the stew less spicy? To make the stew less spicy, you can reduce the gochugaru. Start with one tablespoon instead of two. You can also add more broth or vegetables. Coconut milk can help cool the heat, too. Adjust to your taste for a milder stew. Korean Spicy Tofu Stew combines rich flavors and textures with simple steps. We learned about the main ingredients, like tofu and spices, and how to cook them. I shared tips to adjust spice levels and customize your own dish. You can even store leftovers for later enjoyment. Cooking this stew is fun and rewarding, plus it allows for personal twists. I hope you dive in and make it your own. Enjoy the vibrant taste of this dish!

WANT TO SAVE THIS RECIPE?

Are you ready to spice up your dinner routine? Korean Spicy Tofu Stew is simple, tasty, and packed with flavor. This dish combines tender tofu, fresh veggies, and a kick of heat that will warm your heart. In this post, I’ll guide you through the easy steps to create this dish at home. Let’s dive in and whip up a bowl of comfort that your whole family will love!

Why I Love This Recipe

  1. Deliciously Spicy: This stew packs a flavorful punch with the perfect amount of heat from gochugaru, making every bite exciting.
  2. Nutritious and Wholesome: Loaded with vegetables and tofu, this dish is not only tasty but also a healthy option for dinner.
  3. Easy to Prepare: With simple steps and minimal prep time, this recipe is perfect for busy weeknights when you still want a homemade meal.
  4. Customizable: You can easily swap in your favorite vegetables or adjust the spice level to suit your personal taste.

Ingredients

Main Ingredients for Korean Spicy Tofu Stew

Tofu and Vegetable Components

For this dish, you will need:

– 14 oz firm tofu, cubed

– 1 small onion, diced

– 4 cups vegetable broth

– 1 medium zucchini, sliced

– 1 cup mushrooms, sliced (shiitake or button)

– 1 cup green onions, chopped (white and green parts separated)

Tofu is the star of this stew. It gives a nice texture and protein. Firm tofu holds its shape well, making it perfect for stews. Zucchini adds softness and color. Mushrooms bring umami flavor and depth. The onion adds sweetness, while the green onions give a fresh finish.

Seasonings and Oils

You will also need:

– 1 tablespoon vegetable oil

– 3 cloves garlic, minced

– 1-inch piece ginger, grated

– 2 tablespoons gochugaru (Korean red pepper flakes)

– 1 tablespoon soy sauce

– 1 tablespoon sesame oil

– Salt to taste

– Fresh cilantro, for garnish

The vegetable oil helps to sauté the aromatics. Garlic and ginger create a fragrant base. Gochugaru adds heat and a lovely red color. Soy sauce brings saltiness and depth. Sesame oil adds a nutty flavor. Lastly, cilantro is a fresh touch that brightens the dish.

Step-by-Step Instructions

Preparation Steps

Sautéing the Aromatics

Start by heating 1 tablespoon of vegetable oil in a large pot over medium heat. Add 1 small diced onion. Sauté until it turns translucent, which takes about 3 to 4 minutes. Then, stir in 3 cloves of minced garlic and 1-inch grated ginger. Cook for another minute until you smell the great aroma.

Adding the Main Ingredients

Next, add 2 tablespoons of gochugaru and 1 tablespoon of soy sauce. Mix well with the onion, garlic, and ginger. Let it cook for 1 to 2 minutes. This step helps toast the spices and brings out their flavors. Now, pour in 4 cups of vegetable broth and bring the mix to a boil. Once it boils, add 14 oz of cubed firm tofu, 1 sliced medium zucchini, and 1 cup of sliced mushrooms. Reduce the heat to low and let it simmer for 15 to 20 minutes. This allows all the flavors to blend nicely.

Final Touches and Serving

In the last few minutes, add 1 cup of chopped green onions, keeping some green parts for garnish. Drizzle in 1 tablespoon of sesame oil and season with salt to taste. Carefully ladle the stew into bowls. Garnish with fresh cilantro and the reserved green onion tops. Enjoy your delicious and spicy tofu stew!

Tips & Tricks

Enhancing the Flavor

Adjusting Spice Levels

You can change the spice in this stew. If you like it hot, add more gochugaru. Start with one extra teaspoon and taste. For less heat, you can reduce the gochugaru. Try adding just one tablespoon or even half. Remember, you can always add more spice later.

Additional Ingredients for Customization

Feel free to mix in your favorite veggies. Bell peppers or carrots work well. You might also try adding spinach for some greens. If you want protein, chickpeas or lentils are great options. They make the stew heartier and add a different flavor. You can also add a splash of lime juice for a fresh twist.

Cooking Techniques

Best Practices for Tofu Preparation

Tofu can be watery, so press it first. Wrap the tofu in a clean towel. Place a heavy pan on top for about 15 minutes. This helps remove excess moisture. Then, cut it into cubes. This way, it absorbs more flavor and has a better texture.

Techniques for Flavor Development

Start with sautéing the onion, garlic, and ginger. This builds a solid flavor base. Be sure to toast the gochugaru with the aromatics. It helps release the spice’s oils. When you add the broth, let it simmer. This allows all the flavors to blend beautifully.

Pro Tips

  1. Adjust the Spice Level: If you prefer a milder stew, reduce the amount of gochugaru or omit it altogether. You can always add more spice later if desired.
  2. Use High-Quality Tofu: Opt for extra-firm or firm tofu to ensure it holds its shape during cooking. Pressing the tofu before use can also enhance its texture.
  3. Add More Vegetables: Feel free to include other vegetables like carrots, bell peppers, or spinach to add more color and nutrition to your stew.
  4. Let It Rest: Allowing the stew to sit for a few minutes after cooking can enhance the flavors as they continue to meld together.

Variations

Vegetarian and Vegan Modifications

Alternative Protein Sources

If you want to switch things up, try using tempeh or seitan. Both add great texture and protein. You can cut them into cubes, just like the tofu. They soak up flavors well, too.

Different Vegetable Combinations

Feel free to mix in your favorite veggies. Bell peppers, carrots, or broccoli can add color and crunch. Just remember to adjust cook times. Softer veggies need less time than firmer ones.

Spicy vs. Mild Versions

Adjusting Gochugaru Amounts

If you love heat, add more gochugaru. For a milder taste, use less. Start with one tablespoon and increase it slowly. Taste as you go to find your perfect spice level.

Adding Creamy Elements

To make the stew creamy, add coconut milk or a splash of cream. This balances the spice and adds richness. You can also serve it with a dollop of sour cream or yogurt on top.

Storage Info

How to Store Leftovers

– Refrigeration Guidelines: Place your leftover stew in an airtight container. It will stay fresh in the fridge for up to 4 days. Make sure to cool it first before sealing. This helps keep the flavors intact.

– Freezing Tips: If you want to keep it longer, freeze the stew. Use a freezer-safe container or bag. It can last for up to 3 months. To thaw, place it in the fridge overnight.

Reheating Instructions

– Best Methods to Reheat While Preserving Flavor: To reheat, use the stove for the best taste. Pour the stew into a pot. Heat it on low, stirring often, until hot. If it seems thick, add a splash of vegetable broth. You can also use the microwave. Place it in a microwave-safe bowl. Heat in short bursts, stirring between each. Enjoy your warm and tasty stew!

FAQs

Common Questions about Korean Spicy Tofu Stew

What is the origin of Korean Spicy Tofu Stew?

Korean Spicy Tofu Stew, also known as Sundubu Jjigae, comes from Korea. It began as a comfort food. People often enjoyed it in homes and restaurants. The dish features soft tofu and spicy broth. It has roots in Korean traditions and flavors.

Can I use different types of tofu?

Yes, you can use different types of tofu. Firm tofu works best for this stew. Silken tofu is softer and can break apart easily. If you want a different texture, try using extra-firm tofu. Each type adds a unique feel to your dish.

How do I make the stew less spicy?

To make the stew less spicy, you can reduce the gochugaru. Start with one tablespoon instead of two. You can also add more broth or vegetables. Coconut milk can help cool the heat, too. Adjust to your taste for a milder stew.

Korean Spicy Tofu Stew combines rich flavors and textures with simple steps. We learned about the main ingredients, like tofu and spices, and how to cook them. I shared tips to adjust spice levels and customize your own dish. You can even store leftovers for later enjoyment. Cooking this stew is fun and rewarding, plus it allows for personal twists. I hope you dive in and make it your own. Enjoy the vibrant taste of this dis

For this dish, you will need: - 14 oz firm tofu, cubed - 1 small onion, diced - 4 cups vegetable broth - 1 medium zucchini, sliced - 1 cup mushrooms, sliced (shiitake or button) - 1 cup green onions, chopped (white and green parts separated) Tofu is the star of this stew. It gives a nice texture and protein. Firm tofu holds its shape well, making it perfect for stews. Zucchini adds softness and color. Mushrooms bring umami flavor and depth. The onion adds sweetness, while the green onions give a fresh finish. You will also need: - 1 tablespoon vegetable oil - 3 cloves garlic, minced - 1-inch piece ginger, grated - 2 tablespoons gochugaru (Korean red pepper flakes) - 1 tablespoon soy sauce - 1 tablespoon sesame oil - Salt to taste - Fresh cilantro, for garnish The vegetable oil helps to sauté the aromatics. Garlic and ginger create a fragrant base. Gochugaru adds heat and a lovely red color. Soy sauce brings saltiness and depth. Sesame oil adds a nutty flavor. Lastly, cilantro is a fresh touch that brightens the dish. {{ingredient_image_1}} Sautéing the Aromatics Start by heating 1 tablespoon of vegetable oil in a large pot over medium heat. Add 1 small diced onion. Sauté until it turns translucent, which takes about 3 to 4 minutes. Then, stir in 3 cloves of minced garlic and 1-inch grated ginger. Cook for another minute until you smell the great aroma. Adding the Main Ingredients Next, add 2 tablespoons of gochugaru and 1 tablespoon of soy sauce. Mix well with the onion, garlic, and ginger. Let it cook for 1 to 2 minutes. This step helps toast the spices and brings out their flavors. Now, pour in 4 cups of vegetable broth and bring the mix to a boil. Once it boils, add 14 oz of cubed firm tofu, 1 sliced medium zucchini, and 1 cup of sliced mushrooms. Reduce the heat to low and let it simmer for 15 to 20 minutes. This allows all the flavors to blend nicely. Final Touches and Serving In the last few minutes, add 1 cup of chopped green onions, keeping some green parts for garnish. Drizzle in 1 tablespoon of sesame oil and season with salt to taste. Carefully ladle the stew into bowls. Garnish with fresh cilantro and the reserved green onion tops. Enjoy your delicious and spicy tofu stew! Adjusting Spice Levels You can change the spice in this stew. If you like it hot, add more gochugaru. Start with one extra teaspoon and taste. For less heat, you can reduce the gochugaru. Try adding just one tablespoon or even half. Remember, you can always add more spice later. Additional Ingredients for Customization Feel free to mix in your favorite veggies. Bell peppers or carrots work well. You might also try adding spinach for some greens. If you want protein, chickpeas or lentils are great options. They make the stew heartier and add a different flavor. You can also add a splash of lime juice for a fresh twist. Best Practices for Tofu Preparation Tofu can be watery, so press it first. Wrap the tofu in a clean towel. Place a heavy pan on top for about 15 minutes. This helps remove excess moisture. Then, cut it into cubes. This way, it absorbs more flavor and has a better texture. Techniques for Flavor Development Start with sautéing the onion, garlic, and ginger. This builds a solid flavor base. Be sure to toast the gochugaru with the aromatics. It helps release the spice's oils. When you add the broth, let it simmer. This allows all the flavors to blend beautifully. Pro Tips Adjust the Spice Level: If you prefer a milder stew, reduce the amount of gochugaru or omit it altogether. You can always add more spice later if desired. Use High-Quality Tofu: Opt for extra-firm or firm tofu to ensure it holds its shape during cooking. Pressing the tofu before use can also enhance its texture. Add More Vegetables: Feel free to include other vegetables like carrots, bell peppers, or spinach to add more color and nutrition to your stew. Let It Rest: Allowing the stew to sit for a few minutes after cooking can enhance the flavors as they continue to meld together. {{image_2}} Alternative Protein Sources If you want to switch things up, try using tempeh or seitan. Both add great texture and protein. You can cut them into cubes, just like the tofu. They soak up flavors well, too. Different Vegetable Combinations Feel free to mix in your favorite veggies. Bell peppers, carrots, or broccoli can add color and crunch. Just remember to adjust cook times. Softer veggies need less time than firmer ones. Adjusting Gochugaru Amounts If you love heat, add more gochugaru. For a milder taste, use less. Start with one tablespoon and increase it slowly. Taste as you go to find your perfect spice level. Adding Creamy Elements To make the stew creamy, add coconut milk or a splash of cream. This balances the spice and adds richness. You can also serve it with a dollop of sour cream or yogurt on top. - Refrigeration Guidelines: Place your leftover stew in an airtight container. It will stay fresh in the fridge for up to 4 days. Make sure to cool it first before sealing. This helps keep the flavors intact. - Freezing Tips: If you want to keep it longer, freeze the stew. Use a freezer-safe container or bag. It can last for up to 3 months. To thaw, place it in the fridge overnight. - Best Methods to Reheat While Preserving Flavor: To reheat, use the stove for the best taste. Pour the stew into a pot. Heat it on low, stirring often, until hot. If it seems thick, add a splash of vegetable broth. You can also use the microwave. Place it in a microwave-safe bowl. Heat in short bursts, stirring between each. Enjoy your warm and tasty stew! What is the origin of Korean Spicy Tofu Stew? Korean Spicy Tofu Stew, also known as Sundubu Jjigae, comes from Korea. It began as a comfort food. People often enjoyed it in homes and restaurants. The dish features soft tofu and spicy broth. It has roots in Korean traditions and flavors. Can I use different types of tofu? Yes, you can use different types of tofu. Firm tofu works best for this stew. Silken tofu is softer and can break apart easily. If you want a different texture, try using extra-firm tofu. Each type adds a unique feel to your dish. How do I make the stew less spicy? To make the stew less spicy, you can reduce the gochugaru. Start with one tablespoon instead of two. You can also add more broth or vegetables. Coconut milk can help cool the heat, too. Adjust to your taste for a milder stew. Korean Spicy Tofu Stew combines rich flavors and textures with simple steps. We learned about the main ingredients, like tofu and spices, and how to cook them. I shared tips to adjust spice levels and customize your own dish. You can even store leftovers for later enjoyment. Cooking this stew is fun and rewarding, plus it allows for personal twists. I hope you dive in and make it your own. Enjoy the vibrant taste of this dish!

Korean Spicy Tofu Stew

A flavorful and spicy Korean stew featuring tofu, vegetables, and aromatic spices.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Korean
Servings 4
Calories 250 kcal

Ingredients
  

  • 14 oz firm tofu, cubed
  • 1 tablespoon vegetable oil
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 inch piece ginger, grated
  • 2 tablespoons gochugaru (Korean red pepper flakes)
  • 1 tablespoon soy sauce
  • 4 cups vegetable broth
  • 1 medium zucchini, sliced
  • 1 cup mushrooms, sliced (shiitake or button)
  • 1 cup green onions, chopped (white and green parts separated)
  • 1 tablespoon sesame oil
  • Salt to taste
  • Fresh cilantro, for garnish

Instructions
 

  • In a large pot, heat the vegetable oil over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes.
  • Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
  • Add the gochugaru and soy sauce, mixing well to combine with the aromatics. Allow cooking for 1-2 minutes to toast the spices.
  • Pour in the vegetable broth and bring the mixture to a boil.
  • Once boiling, add the cubed tofu, sliced zucchini, and mushrooms. Reduce heat to a simmer and let cook for 15-20 minutes, allowing the flavors to meld.
  • In the last few minutes of cooking, add the chopped green onions (reserve some green parts for garnish) and drizzle in the sesame oil. Season with salt to taste.
  • Carefully ladle the stew into bowls, garnishing with fresh cilantro and the reserved green onion tops.

Notes

Adjust the spice level by varying the amount of gochugaru.
Keyword Korean, spicy, stew, tofu, vegetarian

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