A fiery sundubu-style stew of silky soft tofu, mushrooms and zucchini in a gochugaru-spiced broth, seasoned with tamari and brightened with a splash of rice vinegar.
12m prep · 18m cook · 4 servings Gluten-Free
Ingredients Instructions
14 oz Soft Tofu 1 ½ tbsp Gochugaru 1 whole Zucchini 6 oz Mushrooms 3 whole Green Onions 3 cloves Garlic 2 cups Vegetable Broth 1 tbsp Sesame Oil 1 tbsp Tamari ½ tsp Salt 1 tsp Rice Vinegar
Instructions 1 Heat the sesame oil in a clay pot or medium saucepan over medium heat until it shimmers. Add the minced garlic and gochugaru and sauté for about 30 seconds, stirring, until fragrant and the oil turns red; do not let the garlic brown. 2 Add the sliced mushrooms and diced zucchini and cook, stirring, for 3-4 minutes until the mushrooms soften and release some liquid. 3 Pour in the vegetable broth and tamari and bring to a boil over medium-high heat. 4 Reduce the heat to a gentle simmer and slide in the soft tofu in large chunks. Simmer without stirring hard for 5-7 minutes, just until the tofu is hot all the way through and the zucchini is tender; spoon broth over the tofu rather than stirring so the chunks stay intact. 5 Turn off the heat and stir in the rice vinegar gently. Taste and add salt as needed until the broth is well seasoned and the heat is balanced. 6 Top with the sliced green onions and serve hot. Estimated nutrition (per serving) Calories 125 kcal
Protein 9g
Carbs 10g
Fat 7g
Fiber 2g
Sodium 780mg
Sugar 3g
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