Beef Soft Tofu Stew
If you need more protein, add an egg at the end! Reduce the chili powder by 0.5T and add 0.5T gochujang instead—sauté with the beef for extra flavor!
Ingredients
Main ingredients
- Low Sugar Gochujang 5 g
- Dried Wood Ear Mushroom 8 g
- Beef Brisket 100 g
- Korean Soy Soft Tofu 175 g
- Enoki Mushroom 80 g
- Allulose Syrup 2 spoon
- Low Sugar Oyster Sauce 5 g
- Onion 0.5 half onion
- Minced Garlic 1 tsp
- Anchovy Fish Sauce 5 g
- Soy Sauce 4 g
- Green Onion 50 g
- Chili Powder 1.5 spoon
Seasonings/Sauce
No seasonings/sauce have been registered.
Nutrition summary
Carbohydrates
59.17 g
49%
Protein
31.34 g
26%
Fat
13.7 g
25%
Cooking steps
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1
Stir-fry beef brisket, then add 1.5 spoons of chili powder, 0.3T gochujang, a handful of green onion, and minced garlic. Stir-fry to get chili oil flavor.
-
2
Add 300ml water, 1T soy sauce, 1T fish sauce, 1.5T allulose, and 1T oyster sauce.
-
3
Add 1 beef stock cube, a sprinkle of black pepper, and 1/4 onion. Bring to a boil.
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4
Add wood ear mushrooms, enoki mushrooms, and half a block of soft tofu. Boil thoroughly.
