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For this hearty stew, you need these main ingredients: - 14 oz firm tofu, cubed - 1 tablespoon vegetable oil - 1 small onion, diced - 3 cloves garlic, minced - 1-inch piece fresh ginger, grated - 4 cups vegetable broth - 1 medium zucchini, sliced into half-moons - 1 cup mushrooms, sliced (shiitake or button) - 1 cup green onions, chopped (separate white and green parts) These ingredients form the base of your stew. The tofu adds protein, while the vegetables bring great texture and flavor. To give your stew its signature kick, gather these spices: - 2 tablespoons gochugaru (Korean red pepper flakes) - 1 tablespoon soy sauce - 1 tablespoon sesame oil - Salt to taste The gochugaru is key for heat and flavor. Soy sauce adds a salty depth that balances the spices. Sesame oil brings a nutty finish. Consider these garnishes to elevate your dish: - Fresh cilantro leaves, for garnish - Reserved green tops of green onions Garnishing with cilantro adds a fresh touch. Serve the stew in rustic bowls for warmth. Pair it with steamed rice or crusty bread to round out the meal. {{ingredient_image_2}} To start, gather all your ingredients. You will need firm tofu, an onion, garlic, ginger, gochugaru, soy sauce, vegetable broth, zucchini, mushrooms, green onions, sesame oil, and salt. Chop the onion finely. Mince the garlic and grate the ginger. Slice the zucchini into half-moons and the mushrooms. Chop the green onions, keeping the white and green parts separate. This prep makes cooking easier and faster. In a large pot, heat one tablespoon of vegetable oil over medium heat. Once the oil is hot, add the diced onion. Sauté it for about 3-4 minutes until it turns soft and clear. Next, add the minced garlic and grated ginger. Stir these for about a minute. You want the garlic to brown lightly and fill your kitchen with a warm scent. This step builds the base of flavor for your stew. Now it is time to add the spice. Sprinkle in two tablespoons of gochugaru and one tablespoon of soy sauce. Mix well, cooking for about 1-2 minutes. This will toast the spices and enhance their taste. Carefully pour in four cups of vegetable broth. Stir everything together and bring it to a boil. Once boiling, add the cubed tofu, zucchini, and mushrooms. Lower the heat to a gentle simmer. Let it cook for 15-20 minutes, stirring occasionally. In the last few minutes, add the chopped green onions and drizzle with sesame oil. Taste and adjust salt as needed. To get the right heat, start with gochugaru, the key spice in this dish. Use 2 tablespoons for a bold kick. If you prefer milder flavors, cut back to 1 tablespoon. Always taste as you go. You can also add sliced fresh chili peppers for extra heat. Fresh ingredients bring bright flavors. Use fresh garlic and ginger for the best taste. Dried spices, like gochugaru, offer deep warmth. When you combine fresh and dried, you create a layered flavor experience. Always choose the best quality for the best results. Tofu can easily break apart. To keep it intact, gently add the cubed tofu at the right time. Stir carefully to avoid smashing it. You can also freeze tofu before using it. This makes it firmer and helps it hold shape better during cooking. Pro Tips Choose the Right Tofu: For the best texture, use firm or extra-firm tofu. Silken tofu will break apart easily in the stew. Adjust Spice Levels: If you prefer a milder stew, reduce the amount of gochugaru or remove the seeds from the peppers before adding. Enhance Umami Flavor: Add a splash of mushroom soy sauce or a few dried shiitake mushrooms to boost the umami depth of the stew. Serving Suggestions: Pair the stew with steamed rice or a side of kimchi to complement the flavors and textures of the dish. {{image_4}} You can easily change this stew by adding different proteins. Tempeh makes a great meat substitute. It has a nutty flavor and a firm texture. Simply cube the tempeh and add it when you add the tofu. If you like seafood, shrimp is a tasty option. Just toss them in during the last few minutes of cooking. They cook quickly and add a nice touch to the stew. You can swap out the zucchini for other veggies. Bok choy is a great choice. It adds a nice crunch and flavor. Spinach is another good option. Just toss it in at the end so it wilts nicely. Try adding kale for a hearty twist. It pairs well with the broth and spices. Make sure to chop it small so it cooks through. This stew is easy to make vegan or vegetarian. For a vegan version, just ensure your broth is plant-based. Many store-bought broths are vegetarian, but always check the label. If you want to add eggs, crack them in the pot just before serving. This makes it more of a traditional Korean dish. The egg adds richness to the stew. Experiment with these variations to find your favorite version of Korean spicy tofu stew! To store leftover Korean Spicy Tofu Stew, let it cool first. Use an airtight container. Fill it with the stew, leaving some space at the top. This helps prevent spills. Place the container in the fridge. It will stay fresh for about 3 to 5 days. When you are ready to eat the stew, take it out of the fridge. Pour it into a pot, and heat it over medium heat. Stir it often to ensure it heats evenly. If the stew seems thick, add a little water or broth. This keeps the flavor rich and prevents it from drying out. For long-term storage, you can freeze the stew. Use freezer-safe containers or bags. Make sure to leave room for expansion as it freezes. Label the containers with the date. The stew can last in the freezer for up to 3 months. To eat, thaw it in the fridge overnight. Then, reheat it on the stove. Enjoy your stew with its fresh, spicy flavor! You can use soft tofu, but it will change the texture. Soft tofu breaks easily and may not hold its shape as well. Firm tofu gives you nice cubes that stay intact in the stew. If you like creaminess, soft tofu adds a silky touch. If you want more bite, stick with firm. If you don't have gochugaru, use red pepper flakes. They can bring heat but lack the unique flavor. You can mix them with a bit of smoked paprika for a similar taste. Another option is cayenne pepper, but use less since it’s spicier. Korean Spicy Tofu Stew has a good kick, but it’s not the spiciest dish. It’s milder than dishes like kimchi stew or spicy fried chicken. You can adjust the spice by adding less gochugaru. This way, you can enjoy the flavor without too much heat. Korean Spicy Tofu Stew blends simple ingredients into a meal full of flavor. We explored the key components, like spices and garnishes, and shared steps to create it perfectly. I provided tips for spiciness and ingredient swaps, plus storage advice. With these insights, your stew will impress. Enjoy experimenting with variations to match your taste. Making this dish can be fun and rewarding, allowing you to bring a taste of Korea to your table. Now, get cooking!

Korean Spicy Tofu Stew

A flavorful and spicy stew featuring tofu, vegetables, and aromatic spices, perfect for a comforting meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Korean
Servings 4
Calories 300 kcal

Ingredients
  

  • 14 oz firm tofu, cubed
  • 1 tablespoon vegetable oil
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 inch piece fresh ginger, grated
  • 2 tablespoons gochugaru (Korean red pepper flakes)
  • 1 tablespoon soy sauce
  • 4 cups vegetable broth
  • 1 medium zucchini, sliced into half-moons
  • 1 cup mushrooms, sliced (shiitake or button varieties)
  • 1 cup green onions, chopped (separate white and green parts)
  • 1 tablespoon sesame oil
  • to taste salt
  • for garnish fresh cilantro leaves

Instructions
 

  • In a large pot, heat the vegetable oil over medium heat. Once hot, add the diced onion and sauté for about 3-4 minutes, or until it becomes translucent and soft.
  • Add the minced garlic and grated ginger to the pot, stirring constantly for another minute until the mixture is aromatic and the garlic is lightly browned.
  • Sprinkle in the gochugaru and pour in the soy sauce. Mix these spices thoroughly into the aromatics, allowing to cook for 1-2 minutes to develop the flavors. You'll notice the spices beginning to toast.
  • Carefully pour in the vegetable broth, stirring to combine, and bring the mixture to a rolling boil.
  • Once boiling, gently add the cubed tofu, sliced zucchini, and mushrooms to the pot. Reduce the heat to a low simmer and let it cook for 15-20 minutes, stirring occasionally, to allow all the flavors to meld beautifully.
  • In the final few minutes of cooking, fold in the chopped green onions (remember to set aside some of the green tops for garnish) and drizzle the sesame oil over the stew. Taste and add salt as necessary to enhance the flavors.
  • When ready to serve, carefully ladle the stew into bowls. Garnish each bowl with a sprinkle of fresh cilantro leaves and the reserved green onion tops for an extra pop of color.

Notes

Serve with steamed rice or crusty bread for a complete meal.
Keyword Korean, spicy, stew, tofu, vegetarian