STEWED TOFU RECIPES

KOREAN SOFT TOFU STEW (SOON DU BU JIGAE) RECIPE | ALLRECIPES

Korean Soft Tofu Stew (Soon Du Bu Jigae) Recipe | Allrecipes image

This is an easy and authentic version of Korean tofu stew. I used to eat this every day at a very popular restaurant. I befriended a woman who worked there and she gave me the recipe. It's very versatile. Small pieces of meat or seafood can be added. It's thick and great in the winter and can be made very mild or very spicy. I've seen some recipes on the internet for this dish that are the American version. They may be good too but this one is authentic.

Provided by susi EM

Categories Soups, Stews and Chili Recipes Stews Beef

Total Time 20 minutes

Prep Time 5 minutes

Cook Time 15 minutes

Yield 2 servings

Number Of Ingredients 10

Ingredients

1 teaspoon vegetable oil
1 teaspoon Korean chile powder
2 tablespoons ground beef
1 tablespoon Korean soy bean paste (doenjang)
1 cup water
salt and pepper to taste
1 (12 ounce) package Korean soon tofu or soft tofu, drained and sliced
1 egg
1 teaspoon sesame seeds
1 green onion, chopped

Steps:

Heat the vegetable oil in a large saucepan over medium heat. Stir in the Korean chile powder and ground beef. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Stir in the soy bean paste, coating the beef. Pour in the water and bring to a boil. Season with salt and pepper. Gently drop tofu into the soup and continue cooking until the tofu is heated through, 1 to 2 minutes. Remove from heat and quickly add the egg into the soup, stirring gently to break it up. Garnish with sesame seeds and green onion.

Nutrition Facts : Calories 242 calories, CarbohydrateContent 7 g, CholesterolContent 99.4 mg, FatContent 16.5 g, FiberContent 2.3 g, ProteinContent 20 g, SaturatedFatContent 3.2 g, SodiumContent 415.1 mg, SugarContent 1.1 g

TOFU & VEGETABLE STEW RECIPE | EATINGWELL

Tofu & Vegetable Stew Recipe | EatingWell image

A predominance of umami ingredients (tofu, miso, eggs and soy sauce) make this chunky vegetable stew recipe wonderfully hearty. Use firm silken tofu if you prefer a soft texture; opt for regular firm tofu for more chew.

Provided by David Bonom

Categories Healthy Tofu Recipes

Total Time 40 minutes

Number Of Ingredients 12

Ingredients

1?½ tablespoons canola oil
1 medium onion, chopped
1?½ tablespoons grated or minced fresh ginger
4 cups thinly sliced napa cabbage
4 cups vegetable broth
1/2 cup snipped dulse or arame seaweed
1 cup corn kernels, fresh or frozen
2 (12 to 14 ounce) packages firm tofu, silken or regular, drained if necessary, cut into 1/4-inch cubes
¼ cup white miso (see Note)
2 large eggs, beaten
4 scallions, chopped
2 tablespoons rice vinegar

Steps:

Heat oil in a Dutch oven over medium-high heat. Add onion and ginger; cook, stirring often, until fragrant, about 1 minute. Add cabbage; cook, stirring occasionally, until starting to wilt, 1 to 2 minutes.
Pour in broth, add seaweed and bring to a boil. Reduce heat to medium and simmer for 5 minutes. Add corn, return to a simmer and cook for 2 minutes. Add tofu and cook until hot, about 3 minutes. Stir in miso and cook 1 minute more.
Drizzle eggs onto the surface of the stew and let simmer, undisturbed, until the eggs are just set, 1 to 2 minutes. Remove from the heat and add scallions and vinegar; gently stir to combine.

Nutrition Facts : Calories 236 calories, CarbohydrateContent 19.9 g, CholesterolContent 74.4 mg, FatContent 10.3 g, FiberContent 3.5 g, ProteinContent 14.4 g, SaturatedFatContent 1.6 g, SodiumContent 650.1 mg, SugarContent 6.7 g

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