Total time · 37 min

Korean Doenjang Tofu Stew

Name: Korean Doenjang Tofu Stew
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Yield: 4 servings
Ingredients: 35 g Doenjang paste; 250 g Firm tofu; 1 piece Zucchini; 100 g Shiitake mushrooms; 180 g Potatoes; 700 ml Vegetable stock; 2 cloves Garlic; 3 cups Cooked jasmine rice

Doenjang seasons a hot stew of tofu, zucchini, and shiitake mushrooms.

Prep: 15 min
Cook: 22 min
Servings: 4

Indicative estimates

Energy per serving: ~50 kcal per serving partial estimate
Ingredient value: ~$9.46 partial estimate; 6 of 8 ingredients estimated

Ingredients

35 g Doenjang paste
250 g Firm tofu
1 piece Zucchini
100 g Shiitake mushrooms
180 g Potatoes
700 ml Vegetable stock
2 cloves Garlic
3 cups Cooked jasmine rice

Directions

10 min
Dissolve doenjang and garlic in hot stock; cut the tofu and vegetables into chunks.
19 min
Warm the stock; cut the tofu, zucchini, potatoes, and shiitake mushrooms into chunks, then rinse the rice.
8 min
Add tofu in the final minutes so it keeps its shape; serve with the cooked rice.