Spinach and Tofu with Doenjang recipe - ingredients, nutrition and when to eat it
Blanched spinach and soft tofu are gently tossed in a savory doenjang dressing. Mild and hearty, it pairs well with rice and is especially good when winter…
Blanched spinach and soft tofu are gently tossed in a savory doenjang dressing. Mild and hearty, it pairs well with rice and is especially good when winter spinach is in season.
Vegetables · 15 minutes to cook
Nutrition (per 267.8g serving): 229.1 kcal · protein 18.3g · carbohydrate 10.8g · fat 13.8g · sodium 509.3mg
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: Don’t blanch the spinach for too long or it will turn mushy; take it out when the stems just begin to bend.
Tips: Drain the tofu well so the dressing doesn’t get watery and coats the spinach evenly.
Tips: Doenjang varies in saltiness by brand, so start with a small amount and adjust to taste.
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Ingredients (1 serving)
- Spinach — 100 g
- Tofu — 0.5 block
- Doenjang — 0.5 Tbsp
- Sesame oil — 1 tsp
- Sesame seeds — 1 tsp
- Minced garlic — 0.3 tsp