Tofu and Doenjang Rice Bowl recipe - ingredients, nutrition and when to eat it
This one-bowl meal is made by simmering tofu, zucchini, and onion in a thick doenjang sauce and spooning it over rice.
This one-bowl meal is made by simmering tofu, zucchini, and onion in a thick doenjang sauce and spooning it over rice. The savory, salty sauce pairs well with tender tofu and crisp vegetables. It makes a satisfying lunch or dinner.
Rice bowls · 25 minutes to cook
Tips: Doenjang varies in saltiness by brand. Start with a small amount, simmer, then add more to taste.
Tips: Add the tofu at the end and stir gently to help it keep its shape.
Tips: If the sauce gets too thick, add water one or two tablespoons at a time until it reaches the consistency you like.
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Ingredients (1 serving)
- Rice — 1 bowl
- Tofu — 150 g
- Doenjang — 1 Tbsp
- Korean zucchini — 0.3 pc
- Onion — 0.3 pc
- Shiitake mushrooms — 1 pc
- Green onion — 0.3 stalk
- Garlic — 0.5 tsp
- Korean chili flakes — 0.3 tsp
- Sesame oil — 0.5 tsp
- Water — 0.5 cup