Tofu Soybean Paste Stew

Name: Tofu Soybean Paste Stew
Yield: 921 g
Ingredients: Water (drinking water) 90 ml; Fresh Carrot 50 g; Spicy Chili Pepper 15 g; Tofu 300 g; Korean Soybean Paste (Doenjang) 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 Soybean Paste Stew #Soybean Paste Stew #Soybean Paste Soup #Doenjang Recipe #Korean Food #Home-cooked Meal #Healthy Food #Easy Recipe #Vegetarian Dish #Side Dish

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Ingredients

Main ingredients

Water (drinking water) 90 ml
Fresh Carrot 50 g
Spicy Chili Pepper 15 g
Tofu 300 g
Korean Soybean Paste (Doenjang) 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 921g

Cooking steps

1

Dice the tofu into small cubes.
2

Finely chop onion, zucchini, and spicy chili pepper.
3

Heat sesame oil in a pot and sauté minced garlic.
4

Add the vegetables and stir-fry together.
5

Add soybean paste and gochujang, then stir-fry.
6

Pour water and add the tofu, then simmer gently.
7

Season to taste and finish by adding green onion.

Tofu Soybean Paste Stew

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