Tofu Doenjang Stew

Name: Tofu Doenjang Stew
Total time: 35 min
Yield: 1156 g
Ingredients: water (bottled) 500 ml; stew tofu 300 g; onion 30 g; sliced green onion 30 g; parboiled zucchini 140 g; boiled potato 100 g; minced garlic 10 teaspoon; red pepper powder 6 spoon; soy sauce 501 10 g; doenjang (soybean paste) 30 g

Cook 35 min Difficulty EASY 264 kcal

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Ingredients

Main ingredients

water (bottled) 500 ml
stew tofu 300 g
onion 30 g
sliced green onion 30 g
parboiled zucchini 140 g
boiled potato 100 g

Seasonings/Sauce

minced garlic 10 teaspoon
red pepper powder 6 spoon
soy sauce 501 10 g
doenjang (soybean paste) 30 g

Nutrition summary

Carbohydrates 39.65 g 56%

Protein 14.92 g 21%

Fat 7.21 g 23%

Serving size 1156g

Cooking steps

1

Cut the onion, zucchini, potato, and tofu into bite-sized pieces.
2

Put kelp and anchovies in a pot to make broth.
3

Dissolve doenjang (soybean paste) in the broth and bring to a boil.
4

Add the prepared vegetables and cook until tender.
5

Add tofu, chili peppers, and garlic.
6

Taste and season with salt if needed.
7

When the flavors have blended into the broth, it's ready to serve.

Tofu Doenjang Stew

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