Spicy Tofu and Edamame Korean Stew

Name: Spicy Tofu and Edamame Korean Stew
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 16 oz silken tofu (firm), 1-inch cubes; 1 cup frozen shelled edamame; 4 oz shiitake mushrooms, sliced; 1 zucchini, half-moon slices; 2 tsp toasted sesame oil; 4 scallions, thinly sliced; 3 garlic cloves, minced; 2 tbsp gochujang (Korean chili paste); 2 tbsp doenjang (Korean soybean paste, or white miso); 2 tsp gochugaru (Korean red pepper flakes); 2 tbsp low-sodium soy sauce; 4 cups low-sodium vegetable broth; 1/2 tsp granulated sugar

A fiery, deeply savory Korean-style jjigae with silken tofu, edamame, mushrooms, and zucchini in a gochujang-and-doenjang broth. Vegan, protein-rich, and ready in about 30 minutes.

35 minMediumServes 4290 cal/serving

KoreanSoupStovetopHigh ProteinVeganVegetarianLow CarbDairy-FreeEgg-FreeCorn-Free

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Ingredients

16 oz silken tofu (firm), 1-inch cubes
1 cup frozen shelled edamame
4 oz shiitake mushrooms, sliced
1 zucchini, half-moon slices
2 tsp toasted sesame oil
4 scallions, thinly sliced
3 garlic cloves, minced
2 tbsp gochujang (Korean chili paste)
2 tbsp doenjang (Korean soybean paste, or white miso)
2 tsp gochugaru (Korean red pepper flakes)
2 tbsp low-sodium soy sauce
4 cups low-sodium vegetable broth
1/2 tsp granulated sugar

Instructions

1

In a medium bowl, whisk together 2 tbsp gochujang (Korean chili paste), 2 tbsp doenjang (Korean soybean paste, or white miso), 2 tsp gochugaru (Korean red pepper flakes), 2 tbsp low-sodium soy sauce, and 1/2 tsp granulated sugar until smooth. Set aside.
2

In a large pot or Korean earthenware ttukbaegi over medium heat, add 2 tsp toasted sesame oil. Cook the white parts of the 4 thinly sliced scallions and 3 minced garlic cloves for 1-2 minutes until fragrant.
3

Add the gochujang paste mixture and stir-fry for 30 seconds to toast the paste.
4

Pour in 4 cups low-sodium vegetable broth and bring to a boil over high heat. Add 4 oz sliced shiitake mushrooms and 1 cup frozen shelled edamame. Reduce heat to medium and simmer for 5 minutes.
5

Add 1 half-moon slices zucchini and simmer for 3 more minutes.
6

Gently slide 16 oz 1-inch cubes silken tofu (firm) into the broth without stirring - use a spoon to ladle broth over it. Simmer for 3-4 minutes until the tofu is heated through.
7

Remove from heat. Drizzle with a little extra sesame oil if desired. Top with the green parts of the scallions and serve immediately with steamed rice.

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Questions

Is there a substitute for miso in Spicy Tofu and Edamame Korean Stew?

The entry for Spicy Tofu and Edamame Korean Stew calls for 2 tbsp doenjang (Korean soybean paste, or white miso). In its place: There is no exact match. For the salt and savor, use soy sauce at about half the volume, or tahini with a little soy sauce for body.

Can I make Spicy Tofu and Edamame Korean Stew less spicy?

Yes. The heat in Spicy Tofu and Edamame Korean Stew comes from 2 tbsp gochujang (Korean chili paste) and 2 tsp gochugaru (Korean red pepper flakes). For a milder plate, start with half the gochujang and add more to taste at the end; nothing else in the method changes.

Can I make Spicy Tofu and Edamame Korean Stew gluten-free?

Yes. The gluten in Spicy Tofu and Edamame Korean Stew is 2 tbsp low-sodium soy sauce. Swap the soy-based sauce for tamari or coconut aminos. Everything else proceeds as written.

Is Spicy Tofu and Edamame Korean Stew low-carb?

A serving of Spicy Tofu and Edamame Korean Stew carries 18 g of carbohydrate, 4 g of it fiber. Against a strict 20 g keto day that is 90 percent of the budget; against a moderate 100 g low-carb day it is 18 percent.

Does Spicy Tofu and Edamame Korean Stew contain sesame?

Yes: 2 tsp toasted sesame oil. The full allergen list for this entry is gluten, soy and sesame. Seeds used as a garnish can simply be left off; the oil has no true substitute. Packaged ingredients vary by brand, so check labels if the allergy is serious.

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