Tofu Doenjang Stew

Name: Tofu Doenjang Stew
Yield: 931 g
Ingredients: Water (Bottled) 100 ml; Fresh Carrot 50 g; Cheongyang Chili Pepper 15 g; Tofu 300 g; Traditional Doenjang (Soybean Paste) 50 g; Minced Garlic 30 g; King Oyster Mushroom 66 g; Enoki Mushroom 85 g; Fresh Zucchini 115 g; Onion 120 g

564 kcal

#Tofu Doenjang #Doenjang Stew #Tofu Dish #Doenjang Dish #Korean Side Dish #Diet Food #Hearty Dish #Rice Thief #Vegetarian Dish #Home Cooking

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Ingredients

Main ingredients

Water (Bottled) 100 ml
Fresh Carrot 50 g
Cheongyang Chili Pepper 15 g
Tofu 300 g
Traditional Doenjang (Soybean Paste) 50 g
Minced Garlic 30 g
King Oyster Mushroom 66 g
Enoki Mushroom 85 g
Fresh Zucchini 115 g
Onion 120 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 67.31 g 47%

Protein 43.96 g 30%

Fat 14.82 g 23%

Serving size 931g

Cooking steps

1

Cut the tofu into small pieces.
2

Finely chop the zucchini, onion, and mushrooms.
3

Add sesame oil to a pot and sauté minced garlic.
4

Add the chopped vegetables and stir-fry.
5

Add doenjang (soybean paste) and gochujang (red chili paste) and stir-fry together.
6

Pour in rice water (or plain water) and bring to a boil.
7

Add the tofu and simmer again.
8

Finish by adding green onions.

Tofu Doenjang Stew

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