Ingredients
0
Instructions
Cooking Steps
Step 1: To begin making the Korean Stew Recipe With Tofu & Vegetables, do get the vegetable stock ready prepared according to instructions on the link
Step 2: Vegetable stock adds great flavors to the stew
Step 3: If you don't have stock, then you can use water and add experiment by adding flavors to the stew
Step 4: In a heavy bottomed pan, heat the oil
Step 5: Add finely chopped onion, crushed garlic, dry red chili flakes and soy sauce
Step 6: Stir fry for a few seconds on medium heat
Step 7: Pour in the water or vegetable stock and bring it to a boil
Step 8: Once the stock begins to boil, add cubed tofu, chopped courgette (zucchini), salt and crushed black pepper
Step 9: Turn the heat to medium high and bring the stew to a brisk boil
Step 10: Once it comes to a brisk oil, turn the heat to low, cover the pan and simmer for 4 to 5 minutes
Step 11: After 4 to 5 minutes, once you notice the zucchini is well cooked, add the spinach, the sliced peppers and spring onions
Step 12: Adding these towards the end, helps retain the colors of the stew and also adds to the crisp texture
Step 13: Turn off the heat and transfer the Korean stew to a serving bowl
Step 14: Serve the Korean Stew With Tofu & Vegetables along with sticky Jasmine Rice for a quick and healthy weeknight dinner