Spicy Tofu and Edamame Korean Stew
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.
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 cloves 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
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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.
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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 cloves minced garlic cloves for 1-2 minutes until fragrant.
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3
Add the gochujang paste mixture and stir-fry for 30 seconds to toast the paste.
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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.
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5
Add 1 half-moon slices zucchini and simmer for 3 more minutes.
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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.
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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.