Stew of tofu. The Best Vegetarian Tofu Stew Recipes on Yummly Spicy Tofu Stew, Almond Butter Tofu Stew, Brazilian Style Black Bean And Smoked Tofu Stew (vegan Feijoada) Sundubu Jjigae is Korean stew made with soft (uncurdled) tofu. As you can imagine, the tofu texture is silky soft and because of that, this tofu is also a popular choice as a baby food.

A predominance of umami ingredients (tofu, miso, eggs and soy sauce) make this chunky vegetable stew recipe wonderfully hearty. Use firm silken tofu if you prefer a soft texture; opt for regular firm tofu for more chew. Because of the tofu in the recipe, this stew provides plant-based protein to the body. You can have Stew of tofu using 14 ingredients and 5 steps. Here is how you cook that.

Ingredients of Stew of tofu

You need 900 ml of [A]・cooking alcohol.
It's 1.5 tsp of ・salt.
It's 1.5 tsp of ・soy sauce.
It's 1.5 tsp of ・sweet sake.
You need 3 tbsp of ・starch powder.
Prepare 6 tbsp of ・water.
It's 450 g of ・chicken thigh.
Prepare 0.5 of ・carrot.
You need 0.25 of ・chinese cabbage.
You need 3 tsp of [B]・juice of ginger.
Prepare of ・salt and pepper a little.
You need 1.5 tbsp of ・starch powder.
You need 3 blocks of ・tofu.
Prepare 3 tsp of ・sesame oil.

Tofu is the traditional meat substitute that comes to mind when considering vegetarianism or a meatless diet. Despite its neutral taste and soy composition, the tofu quickly absorbs the flavor of the food with which it is prepared! Stir in the Korean chile powder and ground beef. Cook and stir until the beef is crumbly, evenly browned, and no longer pink.

Stew of tofu step by step

Boil japanese style soup stock in a flying pan..
Cut into bite-size chicken thigh. After that, seasoned with [B] and put in (1)..
Quarter slice carrot and bite-size chinese cabbage put in (1)..
Lightly drained tofu put in (2) and break into bite-size. After that, add [A] and dissolve starch powder with water..
When the soup is charged with thickened and comes to a boil, add the sesame oil and mixed..

Sundubu-jjigae (순두부찌개, -豆腐--) or soft tofu stew is a jjigae (찌개, Korean stew) in Korean cuisine. The dish is made with freshly curdled soft tofu (which has not been strained and pressed), vegetables, sometimes mushrooms, onion, optional seafood (commonly oysters, mussels, clams and shrimp), optional meat (commonly beef or pork), and gochujang (chili paste) or gochu garu (chili. It adds a nice layer to the flavor of the soft tofu stew. I like to use anchovy broth as a stew base, which is typical, but you can use any other broth or water. This recipe combines kimchi and pork, a classic match.