Tofu Stew

Name: Tofu Stew
Total time: 15 min
Yield: 605 g
Ingredients: Enoki Mushrooms 50 g; Onion 70 half piece; Light Tuna Fillet 135 g; Cheongjeongwon Pan-Fried Tofu 300 g; Oyster Sauce 15 2 spoons; Tuna Extract 10 g; Soup Soy Sauce 10 ml; Minced Garlic 10 teaspoon; Korean Red Pepper Flakes 5 serving

Cook 15 min Difficulty EASY 568 kcal

#Low Sugar #Vegan #High Protein #Low Calorie

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Ingredients

Main ingredients

Enoki Mushrooms 50 g
Onion 1 half piece
Light Tuna Fillet 135 g
Cheongjeongwon Pan-Fried Tofu 300 g

Seasonings/Sauce

Oyster Sauce 15 2 spoons
Tuna Extract 10 g
Soup Soy Sauce 10 ml
Minced Garlic 10 teaspoon
Korean Red Pepper Flakes 5 serving

Nutrition summary

Carbohydrates 27.71 g 19%

Protein 47.68 g 33%

Fat 30.66 g 48%

Serving size 605g

Cooking steps

1

Cut tofu and vegetables into bite-sized pieces.
2

Heat sesame oil in a pan and sauté minced garlic.
3

Add onion, green onion, and chili pepper, and stir-fry.
4

Pour in anchovy stock and bring to a boil.
5

Season with tofu, gochujang, soy sauce, and salt.
6

Simmer on medium heat for 5 minutes.

Tofu Stew

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