Tofu and Doenjang Stew recipe - ingredients, nutrition and when to eat it
This hearty stew simmers tofu, potatoes, and zucchini in a savory doenjang broth. Serve it with a bowl of rice for a filling weekday lunch or dinner.
Vegetables · 25 minutes to cook
Nutrition (per 717.5g serving): 256.1 kcal · protein 21.4g · carbohydrate 26g · fat 8.6g · sodium 1024.4mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Doenjang varies in saltiness by brand. Stir in one tablespoon first, taste, then add more a little at a time.
Tips: Add the tofu near the end and avoid stirring too much so it holds its shape.
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Ingredients (1 serving)
- Tofu — 150 g
- Doenjang (fermented soybean paste) — 1 Tbsp
- Potato — 0.5 pc
- Korean zucchini — 0.3 pc
- Onion — 0.3 pc
- Green onion — 0.2 pc
- Garlic — 0.5 tsp
- Dried anchovies — 5 pc
- Kombu — 1 piece
- Water — 350 ml