Tofu Doenjang Stew

Name: Tofu Doenjang Stew
Yield: 460 g
Ingredients: onion 70 half piece (1/2 ea); king oyster mushroom 50 piece; pan-fried tofu 300 g; sugar-free ssamjang 20 g; traditional doenjang 20 g

367 kcal

#diet #low-calorie #vegan

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Ingredients

Main ingredients

onion 1 half piece (1/2 ea)
king oyster mushroom 0.5 piece
pan-fried tofu 300 g

Seasonings/Sauce

sugar-free ssamjang 20 g
traditional doenjang 20 g

Nutrition summary

Carbohydrates 25.34 g 25%

Protein 27.69 g 28%

Fat 21.05 g 47%

Serving size 460g

Cooking steps

1

Cut tofu, zucchini, onion, green onion, and spicy green chili into bite-sized pieces.
2

Pour 400ml of water into a pot and make broth with anchovies and kelp, then remove them.
3

Dissolve 1 tablespoon of doenjang (soybean paste) in the broth and bring to a boil.
4

Add zucchini and onion and boil for 2 minutes.
5

Add tofu, spicy green chili, and green onion.
6

Add 1 teaspoon of minced garlic and simmer a bit more.

Tofu Doenjang Stew

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