Hearty Zucchini and Tofu Stew
Hearty Zucchini and Tofu Stew
More Chunks Than Broth! Zucchini and Tofu Stew
I made a stew using the last round zucchini from my garden and some tofu I had in the fridge. The weather is getting chilly, so I decided to make a hearty stew with plenty of ingredients, as well as enjoy a warm broth. This stew is packed with vegetables and tofu, making it a satisfying meal.
Ingredients- 1 large round zucchini
- 1 block firm tofu
- 1 green onion
- 1 Tbsp minced garlic
- 1 Tbsp sesame oil
- 1 Tbsp cooking oil
- 2 Tbsp chili powder (gochugaru)
- 100g beef for stew
- 3 Tbsp soup soy sauce (guk-ganjang)
- 3.5 cups kelp and anchovy broth
Cooking Instructions
Step 1
First, wash the large round zucchini thoroughly. Trim off the stem and bottom ends. Cut the zucchini lengthwise into 4 wedges, then remove some of the seedy core. Slice the zucchini into approximately 1 cm thick pieces, and then cut them into rectangular shapes about 1 to 1.5 cm long. Cutting them slightly thicker will prevent them from becoming too mushy when cooked.
Step 2
Cut the block of tofu into approximately 1 cm thick slices, and then into 3 equal pieces. Aim for larger pieces so the tofu holds its shape and texture during cooking.
Step 3
Heat a pot over medium heat. Add 1 Tbsp sesame oil and 1 Tbsp cooking oil. Once the oil is warm, add 1 Tbsp minced garlic and the white parts of the green onion (about 1/2 of the stalk), thinly sliced. Sauté for about 1 minute until fragrant, allowing the garlic and onion to release their flavors into the oil.
Step 4
Add 2 Tbsp of chili powder (gochugaru) to the pot and stir-fry quickly for about 30 seconds, being careful not to burn it. Stir-frying the chili powder in oil enhances its color and flavor.
Step 5
Add 100g of beef for stew and stir-fry until it is completely cooked through. Searing the beef first helps to lock in its juices and adds depth to the stew.
Step 6
Once the beef is cooked, season with 3 Tbsp of soup soy sauce (guk-ganjang). This soy sauce adds a deep, savory flavor. Taste and add more if needed.
Step 7
Add all the prepared zucchini to the pot. Stir gently to coat the zucchini with the seasoning, and sauté for about 1 minute. Lightly sautéing the zucchini helps maintain its texture when the stew is simmered.
Step 8
After sautéing the zucchini, carefully add the prepared tofu. Pour in 3.5 cups (approximately 700ml) of kelp and anchovy broth. Ensure the liquid covers about two-thirds of the ingredients.
Step 9
Bring the stew to a rolling boil over high heat, then reduce to medium-low heat. Simmer for about 7-10 minutes, or until the zucchini and tofu are tender and the flavors have melded. Finally, add the green parts of the green onion (about 1/2 stalk), thinly sliced on an angle, and simmer for another minute. Taste and adjust seasoning with salt and pepper if necessary. Your hearty stew is ready!
