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Soon Tofu Recipe

Inspired by J's Asian Kitchen(Downtown)

Time30m

Serves4

Korean style of soft tofu stew-spicy.

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Ingredients

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Main Ingredients

14 1/8 oz (400 g) Soft tofu

4 cups Vegetable broth

1 cup Kimchi

2 tbs Korean chili paste (gochujang)

1 tbs Korean chili flakes (gochugaru)

2 tbs Aged soy sauce

3 tbs Garlic, minced

1 tbs Toasted sesame oil

2 stalks Green onions, chopped

1 cup Mushrooms, sliced

1 cup Zucchini, sliced

1 cup Carrot, sliced

2 units Eggs

Method

Cooking Instructions

1

Prepare the Base

In a large pot, heat sesame oil over medium heat. Add minced garlic, and sauté until fragrant.

2

Add Vegetables

Add the sliced mushrooms, zucchini, and carrots. Stir-fry for about 3-4 minutes until vegetables are slightly tender.

3

Combine Ingredients

Stir in the kimchi, gochujang, gochugaru, and soy sauce. Cook for another 2-3 minutes, mixing well.

4

Add Broth and Tofu

Pour in the vegetable broth and gently add the soft tofu, breaking it into chunks. Bring to a gentle boil.

5

Simmer the Stew

Reduce heat and let it simmer for 10-15 minutes, allowing flavors to meld.

6

Finish with Eggs and Green Onions

Crack the eggs into the stew (optional) and let them poach for a few minutes. Sprinkle with chopped green onions before serving.