Korean · Dinner
Korean Rice with Spicy Tofu Stew (Gluten-Free)
Warming Korean-style rice bowl paired with a gluten-free spicy tofu stew built on gochujang and gochugaru, simmered with silken tofu, zucchini, mushroom and scallion in a kombu-anchovy broth, finished with sesame oil and served over steamed short-grain rice.
$4
15 minsPrep
20 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
459Calories
23.1gProtein
16.5gFat
55.6gCarbs
6.5gSugar
4.7gFiber
1421mgSodium
50mgChol
3.3gSat Fat
745mgPotassium
195mgCalcium
4.5mgIron
0.2mcgVitamin B12
8.8mgVitamin C
gluten-free
low-cholesterol
gluten-free
Instructions
1
Prep
Cut the tofu into cubes, slice the zucchini into half-moons, slice the mushrooms and scallion, and mince the garlic, keeping each ready by the stove.
2
Bloom
Warm the kombu-anchovy dashi stock over medium heat, then stir in the gochujang and gochugaru until the paste dissolves smoothly with no lumps, about 1 minute.
3
Simmer
Add the water, garlic, zucchini, and mushrooms; bring to a boil over medium-high heat and simmer 6 to 8 minutes until the zucchini turns translucent at the edges.
4
Simmer
Slide in the tofu cubes and tamari, then simmer gently over medium-low heat for 4 minutes, spooning broth over the tofu without stirring hard so the cubes stay intact.
5
Finish
Remove the pot from the heat, stir in the sesame oil and scatter the sliced scallion over the surface.
6
Plate
Spoon the rice into a bowl and ladle the tofu stew alongside it, serving immediately while the broth is still bubbling gently.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g silken tofu
- 240ml240ml water
- 120ml120ml kombu-anchovy dashi stock, or store-bought gluten-free dashi
- 2 tbsp2 tbsp gochujang (gluten-free)
- 2 tsp2 tsp gochugaru
- 4 cloves4 cloves garlic
- 11 small zucchini (about 40g)
- 44 white mushrooms (about 30g)
- 22 scallion
- 2 tsp2 tsp tamari (gluten-free soy sauce)
- 1 tsp1 tsp sesame oil
- 1 1/2 cup280g cooked short-grain white rice
