Sundubu jjigae (Korean tofu stew)

A spicy, comforting Korean stew: silken tofu melting into a spiced vegetable broth. Light, high in protein and properly hot, it is a warming one-bowl meal.

Preparation: 15 min  |  Cooking: 20 min  |  Servings: 2  |  Difficulty: Easy

Estimate per serving: 297 kcal · 26 g protein · 15 g carbohydrate · 14 g fat

Ingredients

• 300 g silken tofu
• 150 g mushrooms
• 100 g courgette
• 1 onion
• 1 tbsp chilli paste (gochujang)
• 2 tbsp soy sauce
• 2 spring onions

Method

1. Fry the onion, mushrooms and courgette.
2. Add the gochujang, soy sauce and some water.
3. Leave to simmer for 10 minutes.
4. Add the silken tofu in pieces and scatter with spring onions.

Nutritional benefits

Silken tofu provides plant protein for very few calories, and the vegetables provide fibre and vitamins. The spicy broth has almost no calories but plenty of flavour. A comforting, light, high-protein Korean stew, ideal for weight loss. Naturally vegan and gluten-free.

Variations and substitutions

• With seafood (not vegan).
• With an egg cracked into it at the end of cooking.
• With wakame seaweed.
• More or less hot depending on the gochujang.

Storing and preparing ahead

Best fresh; keeps for 2 days. Reheat gently.

💡 Good to know

Add the silken tofu at the end of cooking and stir gently: it is fragile and should stay in tender pieces.

Read also

Discover more vegetarian recipes · vegan recipes · high-protein recipes · weight-loss recipes · gluten-free recipes.

The foods in this recipe: silken tofu · mushrooms · courgette · onion · chilli paste.

You might also like these recipes: Steamed salted edamame · Carrot and red lentil soup · Homemade ratatouille.