Spicy Tofu Stew ('Soondubu Jjigae')
Prep time: 10 mins
Cook time: 2 hours
Total time: 2 hours 10 mins
Ingredients
  • 1 small package of tofu (cut in cubes)
  • 2 cups of vegetables of choice (I used fresh mushrooms, broccoli, baby corn, zucchini, water chestnuts, snap peas, carrots and nappa cabbage) - all slicked in bite size pieces
  • 2 green onions, sliced
  • 2 green chilies, sliced
  • 1 tsp. soy sauce
  • 2 tsp. red chili flakes (or more if you like it spicy)
  • 1 tbsp. chili powder
  • 1/2 small onion, chopped
  • 1 tsp. fresh garlic, chopped
  • 4 cups Saffron Road Vegetable Broth
  • salt and pepper to taste
  • 1 whole egg (optional)
  • sesame oil to saute vegetables
Instructions
  1. In a pot coat bottom with sesame oil and brown onions on medium to high heat. Add garlic and continue browning for another 30 secs.
  2. Add your 2 cups of vegetable mix. Mix well and add soy sauce, chili flakes, chili powder, and salt to taste. When vegetables are a quarter to half cooked, add Saffron Road Vegetable Broth and bring to a boil on high heat.
  3. Reduce heat to low and simmer for approx 5 minutes and add the tofu. Adjust salt and pepper to taste.
  4. Garnish with green onions, sliced green chilies and ... one egg (if you like) for a finishing touch. When you crack on egg and mix immediately in the stew (when piping hot), it will thicken your stew and absorb some of your spice.
  5. Enjoy!
Notes
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Recipe by Saffron Road Food at http://www.saffronroadfood.com/2014/07/03/20572-autosave/