Korean · Dinner
Korean Rice with Spicy Tofu Stew (Low-Chol)
Silken tofu simmers in a fiery Korean-style broth of gochugaru, doenjang and garlic, ladled over short-grain rice with zucchini, mushroom and scallion. A single egg yolk is dropped in at the end for richness, kept light with minimal added oil and no cream or cheese in the pot.
$4
12 minsPrep
18 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
428Calories
26.4gProtein
16.3gFat
48.6gCarbs
5.9gSugar
9.8gFiber
812mgSodium
76mgChol
3.7gSat Fat
890mgPotassium
210mgCalcium
5.4mgIron
0.5mcgVitamin B12
12mgVitamin C
vegetarian
low-cholesterol
low-calorie
high-fiber
low-chol
Instructions
1
Prep
Cube the tofu, mince the garlic, slice the zucchini into half-moons, slice the mushrooms, and slice the scallion, keeping everything ready beside the stove.
2
Warm the sesame oil in a small pot over medium heat, then stir in the garlic, gochugaru, gochujang, and doenjang for 30 seconds until the paste deepens to red without scorching.
3
Pour the vegetable stock into the pot, add the zucchini and mushroom, and simmer over medium heat for 6 minutes until the zucchini edges turn translucent and soften.
4
Slide the tofu cubes into the pot, add the black beans, crack the egg directly into the broth, and simmer over low heat for 2 minutes until the egg white sets opaque and yolk jiggles.
5
Scatter the sliced scallion over the stew, season with salt to taste, then spoon the rice into a bowl and ladle the stew alongside it, serving immediately while hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g silken tofu, cut into large cubes
- 1 1/3 cup320ml low-sodium vegetable stock
- 2 tbsp2 tbsp gochugaru
- 2 tsp2 tsp gochujang
- 2 tsp2 tsp doenjang
- 4 cloves4 cloves garlic
- 11 small zucchini (about 45g)
- 44 small mushrooms (about 30g)
- 22 scallion
- 2 tsp2 tsp sesame oil
- 22 large eggs
- 1 cup210g cooked short-grain white rice
- 2/3 cup110g cooked black beans
- 1/2 tsp1/2 tsp salt
