How to Cook Appetizing Stew of tofu

Stew of tofu. 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. I also want to highlight that there are two different types of soft tofu available at a Korean grocery store.

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 cook Stew of tofu using 14 ingredients and 5 steps. Here is how you cook it.

Ingredients of Stew of tofu

1. You need 900 ml of [A]・cooking alcohol.
2. You need 1.5 tsp of ・salt.
3. You need 1.5 tsp of ・soy sauce.
4. You need 1.5 tsp of ・sweet sake.
5. You need 3 tbsp of ・starch powder.
6. You need 6 tbsp of ・water.
7. Prepare 450 g of ・chicken thigh.
8. Prepare 0.5 of ・carrot.
9. Prepare 0.25 of ・chinese cabbage.
10. You need 3 tsp of [B]・juice of ginger.
11. You need of ・salt and pepper a little.
12. You need 1.5 tbsp of ・starch powder.
13. It's 3 blocks of ・tofu.
14. It's 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 instructions

1. Boil japanese style soup stock in a flying pan..
2. Cut into bite-size chicken thigh. After that, seasoned with [B] and put in (1)..
3. Quarter slice carrot and bite-size chinese cabbage put in (1)..
4. Lightly drained tofu put in (2) and break into bite-size. After that, add [A] and dissolve starch powder with water..
5. 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. Cauliflower and tofu are ideal ingredients for this soup. The cauliflower soaks up the cooking liquid, and the tofu keeps the dish light, allowing the bold flavors in the liquid--predominantly the curry paste and lemongrass--to take center stage in this slow-cooker tofu stew. Here's how to remove liquid from tofu: To make firm and extra-firm tofu even more firm, press the excess liquid out: wrap the block of tofu -- or strips of tofu -- in a clean towel (or paper towels) and set a weight on top (like a heavy skillet with a soup can or two).