Spicy Tofu Stew
Dive into the bold, comforting flavors of Spicy Tofu Stew, a vibrant Korean-inspired dish that combines tender tofu cubes with an array of colorful vegetables simmered in a rich, savory broth. This recipe features gochujang, the quintessential Korean chili paste, which lends its signature heat and depth, balanced perfectly with soy sauce and a touch of sweetness. Fresh garlic, ginger, and sesame oil add aromatic complexity, while veggies like zucchini, carrots, and red bell pepper provide texture and nutrients. Ready in just 45 minutes, this hearty, plant-based stew is ideal for chilly evenings or when you crave a wholesome yet spicy meal. Serve it steaming hot with a sprinkle of green onions for an irresistible dish that satisfies both vegans and spice lovers alike. Perfect for family dinners or meal prepping, Spicy Tofu Stew is a true comfort food classic!
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Recipe Information
Ingredients
- 400 g firm tofu
- 3 tablespoons vegetable oil
- 1 medium onion, finely chopped
- 3 pieces garlic cloves, minced
- 1 tablespoon ginger, minced
- 1 medium red bell pepper, sliced
- 1 large carrot, sliced
- 1 medium zucchini, sliced
- 2 tablespoons gochujang (Korean chili paste)
- 3 tablespoons soy sauce
- 4 cups vegetable broth
- 1 cup water
- 1 teaspoon sugar
- 3 pieces green onions, sliced
- 1 teaspoon toasted sesame oil
- 1 to taste salt
- 1 to taste ground black pepper
Instructions
1. Press the tofu for about 10-15 minutes to remove excess water, and then cut it into 1-inch cubes.
2. Heat a large pot over medium heat and add the vegetable oil.
3. Add the onion to the pot and sauté until it becomes translucent, about 5 minutes.
4. Add the garlic and ginger to the pot, and stir for another 1-2 minutes until fragrant.
5. Stir in the red bell pepper, carrot, and zucchini, cooking for an additional 3-4 minutes.
6. Add the gochujang and soy sauce to the vegetables, stirring well to coat everything evenly.
7. Pour in the vegetable broth and water, and bring to a boil.
8. Once boiling, reduce the heat to a simmer and gently add the cubed tofu to the pot.
9. Add the sugar and let the stew simmer for about 15-20 minutes, allowing the flavors to develop.
10. Taste the stew and adjust the seasoning with salt and black pepper as needed.
11. Stir in the green onions and sesame oil just before serving.
12. Ladle the stew into bowls, and serve hot.
Nutrition Facts
Calories |
400 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.6 g | 28% | |
| Saturated Fat | 3.4 g | 17% | |
| Polyunsaturated Fat | 6.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1701 mg | 74% | |
| Total Carbohydrate | 34.1 g | 12% | |
| Dietary Fiber | 8.0 g | 28% | |
| Total Sugars | 11.9 g | ||
| Protein | 23.3 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 765 mg | 59% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 1098 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
