Spicy Tofu Stew recipe - ingredients, nutrition and when to eat it
A comforting homemade stew with soft tofu, Korean zucchini, and onion simmered in a spicy broth.
A comforting homemade stew with soft tofu, Korean zucchini, and onion simmered in a spicy broth. It is lovely with rice for a simple lunch or dinner, especially when you are craving something warm and soothing.
Soups & stews · 20 minutes to cook
Nutrition (per 640.5g serving): 230.1 kcal · protein 18.5g · carbohydrate 15.6g · fat 11.6g · sodium 664.5mg
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: Briefly sauté the red pepper flakes over low heat so they do not burn and give the broth a rich, toasted aroma.
Tips: After adding the tofu, gently shake the pot instead of stirring deeply with a ladle to keep the pieces intact.
Tips: Add the Korean zucchini during the final 5 minutes so it keeps some texture instead of turning too soft.
Lifestyle content that helps with self-understanding and emotional steadiness. When you need a professional diagnosis or advice, pairing it with a medical, legal, or financial expert gives you even more support.
Ingredients (1 serving)
- Tofu — 150 g
- Korean zucchini — 60 g
- Onion — 40 g
- Green onion — 15 g
- Minced garlic — 5 g
- Dried anchovies — 5 g
- Dried kelp — 3 g
- Water — 350 ml
- Korean red pepper flakes — 1 tsp
- Soy sauce — 1 tsp
- Cooking oil — 1 tsp
- Salt — 0.5 g