Vegan Sundubu Jjigae or Korean Soft Tofu Stew Recipe | Asian Food

soft tofu

🥗Healthier: silken tofu

💰Cheaper: firm tofu

Silken tofu maintains creaminess while being lower in calories.

kimchi

🥗Healthier: fermented vegetables

💰Cheaper: pickled cabbage

Fermented vegetables provide similar probiotic benefits.

gochugaru

🥗Healthier: paprika

💰Cheaper: red pepper flakes

Paprika offers color and mild heat as a substitute.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water with seasoning

Homemade broth is lower in sodium and customizable.

Prepare 200 grams of sliced King oyster or shiitake mushrooms and 150 grams of enoki mushrooms.

Slice 250 grams of zucchini into small pieces.

Measure out 300 grams of silken tofu (soondubu) from tubes or packs.

In a Dutch oven, heat 1.5 tablespoons of toasted sesame oil over medium heat.

Add sliced onions and sauté until lightly translucent.

Stir in 1 teaspoon of minced garlic and mix well.

Add 2.5 tablespoons of soy sauce and gochugaru to the pot and mix together.

Add in the sliced King oyster or shiitake mushrooms and coat them in the seasoning.

If desired, add more sesame oil for extra flavor and fragrance.

Pour in the zucchini and mix to coat in the spices.

Add 3 cups of vegetable broth or water to the pot and stir together.

Cover the pot and leave it to simmer over medium-high heat until the vegetables cook down.

Prepare the silken tofu by cutting it from the tubes or slicing it into small pieces if using tray-type tofu.

Once the broth is boiling, add the tofu and enoki mushrooms to the pot.

Taste the soup and add more soy sauce if needed.

Break apart the tofu with a soup spoon and chopsticks to help it absorb the flavors.

Cover the pot again and let it boil for a few more minutes to ensure the tofu cooks through.

Once cooked, serve in a clay pot for direct transfer to the table without burning the surface.

Top with additional mushrooms and chopped green onions before serving.

Enjoy with steamed short grain rice and homemade vegan kimchi.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens