Vegan Soondubu Jjigae Soft Tofu Stew
Nothing warms the soul quite like a steaming bowl of comfort food. This vegan twist on the classic Korean Soondubu Jjigae, or Soft Tofu Stew, is the perfect dish to cozy up with on a chilly evening. Packed with flavors of gochugaru, soy sauce, and sesame oil, this hearty stew features soft tofu and an array of vegetables for a satisfying meal that's both delicious and nourishing.
Ingredients
Instructions
-
Begin by pressing the soft tofu between paper towels to remove excess water. Cut the tofu into cubes and set aside.
-
In a large pot, heat a splash of vegetable broth over medium heat. Add the sliced onions and minced garlic, sautéing until fragrant.
-
Stir in the julienned carrots, sliced zucchini, and shiitake mushrooms. Cook for a few minutes until the vegetables begin to soften.
-
Add the gochugaru (Korean chili flakes) and soy sauce to the pot, stirring well to coat the vegetables.
-
Pour in the vegetable broth and bring the mixture to a gentle boil.
-
Carefully add the cubed soft tofu to the pot, taking care not to break up the delicate tofu.
-
Let the stew simmer for about 10-15 minutes, allowing the flavors to meld together.
-
Drizzle the sesame oil over the stew and season with salt and pepper to taste.
-
Serve the Vegan Soondubu Jjigae hot, garnished with sliced scallions for an extra burst of freshness.
Nutrition Facts
Serving size: 1 serving- Calories
- 220 kcal
- Total Fat
- 10 g
- Saturated Fat
- 1.5 g
- Cholesterol
- 0 mg
- Sodium
- 800 mg
- Total Carbohydrate
- 20 g
- Dietary Fiber
- 5 g
- Sugars
- 8 g
- Protein
- 15 g
Delicious, hearty, and packed with wholesome ingredients, this Vegan Soondubu Jjigae Soft Tofu Stew is sure to become a favorite in your household. Whether you're looking for a comforting meal to warm you up or simply craving the flavors of Korean cuisine, this recipe is a must-try. Enjoy the cozy vibes and nourishing goodness of this stew, perfect for any day of the week.