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

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.

Questions

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

Yes. The gluten in this entry is 2 tbsp low-sodium soy sauce. Swap the soy-based sauce for tamari or coconut aminos. Everything else proceeds as written.

How long does Spicy Tofu and Edamame Korean Stew keep?

Refrigerate it up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it.

Can I halve or double Spicy Tofu and Edamame Korean Stew?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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