Vegetable Doenjang Stew with Tofu

Name: Vegetable Doenjang Stew with Tofu
Total time: 15 min
Yield: 1139 g
Ingredients: enoki mushrooms 100 g; perilla oil 14 tablespoon; green onion 50 piece(1/2 each); fresh garlic 20 g; doenjang (soybean paste) 45 g; onion 70 half piece(1/2 each); fresh zucchini 40 g; large firm tofu 800g 800 g

Cook 15 min Difficulty EASY 1,091 kcal

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Ingredients

Main ingredients

enoki mushrooms 100 g
perilla oil 1 tablespoon
green onion 1 piece(1/2 each)
fresh garlic 20 g
doenjang (soybean paste) 45 g
onion 1 half piece(1/2 each)
fresh zucchini 40 g
large firm tofu 800g 800 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 56.78 g 20%

Protein 83.53 g 30%

Fat 62.68 g 50%

Serving size 1139g

Cooking steps

1

1. Stir-fry perilla oil, garlic, onion, and green onion in a pan until fragrant.
2

2. Add zucchini and enoki mushrooms, stir-fry for 1 more minute.
3

3. Add doenjang (soybean paste) and mix well.
4

4. Add water and bring to a boil.
5

5. Add mashed tofu and simmer until reduced (5-7 minutes).
6

6. Adjust seasoning at the end, add ground perilla seeds and chili (optional), then finish.

Vegetable Doenjang Stew with Tofu

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