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Ingredients
• 16 oz silken tofu
• 4 cups vegetable stock
• 1 small onion, thinly sliced
• 2 cloves garlic, minced
• 1 medium zucchini, sliced into half moons
• 1/2 cup mushrooms, sliced
• 1 small carrot, julienned
• 1-2 green onions, chopped
• 1-2 tbsp gochujang (Korean red pepper paste)
• 1 tsp soy sauce
• 1/2 tsp sesame oil
• 1/4 tsp kelp powder or a small piece of dried kelp (optional for flavor)
• 1 tsp Korean red pepper flakes (gochugaru) - adjust to taste
• 1 tbsp vegetable oil
• 1/2 cup kimchi, chopped (optional for added flavor)
• 1-2 tsp sugar (to taste)
• Salt to taste
• Freshly ground black pepper to taste
• 1 egg (optional, for serving)
• Sesame seeds (for garnish)
• Nori strips or seaweed (for garnish, optional)
- Heat the vegetable oil in a pot over medium heat.
- Add the minced garlic and sliced onions, sauté until translucent.
- Stir in gochujang, soy sauce, sesame oil, kelp powder (if using), and Korean red pepper flakes, cooking for about 1 minute until fragrant.
- Pour in the vegetable stock and bring to a simmer.
- Add the sliced zucchini, mushrooms, and julienned carrot to the pot, let cook for 3-4 minutes.
- Gently place the silken tofu into the stew, breaking it into large chunks with a spoon.
- If using kimchi, add it to the stew at this time.
- Season with sugar, salt, and black pepper to taste, and simmer for another 6-8 minutes to let flavors meld.
- If desired, crack an egg into the stew and cover the pot, allowing it to poach in the hot liquid for 2-3 minutes.
- Garnish with chopped green onions, sesame seeds, and nori strips or seaweed before serving.
Q1: Can I use a different type of tofu instead of silken tofu for the Healthy Korean Tofu Stew?
A1: Silken tofu is preferred for its soft texture that complements the stew, but if unavailable, you can use a soft or medium tofu. Keep in mind that the texture will be slightly different, and you may need to be more careful to avoid breaking the tofu into too small of pieces when adding it to the stew.
Q2: I can't handle too much spice; how can I adjust the recipe to make it less spicy while still flavorful?
A2: To reduce the heat, start by using less gochujang and Korean red pepper flakes than the recipe calls for and adjust according to your taste. You can also increase the sweetness slightly by adding a little more sugar to balance the flavors without the strong spice.
Q3: Is it necessary to include kelp powder or dried kelp in the Healthy Korean Tofu Stew?
A3: Kelp powder or dried kelp is optional but recommended as it adds a depth of umami flavor to the stew. If you don't have it or prefer not to use it, the stew will still be delicious without it, though it might lack the subtle seafood undertone that kelp provides.
