Korean Stew Recipe With Tofu & Vegetables

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