Korean Tofu Pot Recipe
Description
This Korean tofu pot recipe is a great way to enjoy a delicious and hearty meal in no time. It is an easy vegan dish that is full of flavor. The combination of vegetables, tofu, and spices create a wonderful dish that can be enjoyed by everyone. It is perfect for a quick weeknight dinner or a comforting lunch. The best part is that it takes only minutes to make. The ingredients are simple and the steps are easy to follow. And the flavors of the dish will leave your taste buds wanting more!
Prep Time
This Korean tofu pot recipe takes only 30 minutes to prepare. You can easily cut down on the prep time by pre-chopping the vegetables and tofu before you start. This will save you time and make the whole process much easier.
Cook Time
This dish takes only 15 minutes to cook. It is important not to overcook the tofu as it will become mushy and unappetizing. You also want to make sure that you don’t overcook the vegetables as they can become mushy as well.
Ingredients
- 2 tablespoons vegetable oil
- 1 red onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 carrot, diced
- 1 zucchini, diced
- 1 package extra-firm tofu, cubed
- 1/2 cup vegetable broth
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 2 teaspoons gochujang
- 2 teaspoons rice vinegar
- 1 teaspoon sugar
- 1/4 teaspoon ground ginger
- 2 green onions, sliced
- Sesame seeds, for garnish
Instructions
1. Heat the vegetable oil in a large skillet over medium-high heat.
2. Add the onion, garlic, bell pepper, and carrot. Cook for 5 minutes, stirring occasionally.
3. Add the zucchini and tofu and cook for an additional 5 minutes.
4. Add the vegetable broth, soy sauce, sesame oil, gochujang, rice vinegar, sugar, and ground ginger. Stir to combine.
5. Simmer for 5 minutes, stirring occasionally.
6. Turn off the heat and stir in the green onions.
7. Serve over cooked white or brown rice.
8. Garnish with sesame seeds.
Equipment
This recipe requires a large skillet as well as some basic kitchen utensils such as a spatula and measuring cups and spoons.
Notes
This dish can be served over cooked white or brown rice. You can also substitute the vegetables for any type of vegetable you prefer. If you don’t have gochujang, you can substitute it with chili paste.
Nutrition: Per Serving
This Korean tofu pot recipe is packed with nutrition. Each serving contains 210 calories, 10 grams of fat, 16 grams of carbohydrates, and 11 grams of protein. It is also a great source of dietary fiber, calcium, iron, and vitamin C.
Recipe Tips
This dish is best served hot. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop. You can also freeze the leftovers for up to 3 months.
This dish can easily be made gluten-free by using gluten-free soy sauce and gluten-free vegetable broth. You can also use other types of oil if you don’t have sesame oil.
This dish is incredibly versatile and can be customized to your tastes. You can add other vegetables such as mushrooms, kale, or spinach. You can also add additional spices such as red pepper flakes or chili powder.
This dish is sure to be a hit with everyone in the family. Enjoy!
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