Korean · Lunch
Chilled Tofu and Vegetable Stew
A cold Korean summer stew built on silken tofu, cucumber, and crisp vegetables in a tangy, savory chilled broth seasoned with soy sauce, sesame, rice vinegar, and gochugaru. Served over ice with scallion and toasted sesame seeds, it eats like a refreshing, protein-forward salad course.
$4
15 minsPrep
5 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
168Calories
13.2gProtein
8.9gFat
11.8gCarbs
3.9gSugar
2.4gFiber
1580mgSodium
0mgChol
1.6gSat Fat
460mgPotassium
140mgCalcium
2.6mgIron
0mcgVitamin B12
6.5mgVitamin C
vegan
vegetarian
gluten-free-adaptable
low-carb
low-calorie
spice-route
quick-lunch
vegan
low-calorie
Instructions
1
Prep
Cut silken tofu into large cubes; thinly slice cucumber and scallion; julienne carrot and mince garlic.
2
Whisk
In a small bowl, whisk vegetable stock, soy sauce, rice vinegar, gochugaru, sesame oil, and garlic until the gochugaru dissolves.
3
Chill
Refrigerate the broth for 30 minutes until fully cold and flavors meld.
4
Plate
Arrange tofu, cucumber, and carrot in a serving bowl, pour chilled broth over top, scatter scallion and sesame seeds, add ice cubes, and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz314g silken tofu
- 1 cup240ml chilled vegetable stock
- 4 tbsp4 tbsp soy sauce
- 2 tbsp2 tbsp rice vinegar
- 2 tsp2 tsp gochugaru
- 2 tsp2 tsp sesame oil
- 11 cucumber
- 4 tbsp36g carrot
- 22 scallion
- 2 tsp2 tsp sesame seeds
- 1 clove1 clove garlic
- 6-8 ice cubes
