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Made this tonight, but with courgette, aubergine & chicken (as I had them around after making ratatouille, and tofu was sold out when I grocery shopped), and no added sugar or sesame oil (just toasted seeds).
Banging.
NotThamesWater-
Excellent!
The spicy savoury gochujang broth is a good base for lots of things, particularly veg that goes softer with cooking, like aubergine, courgette, potato. (Not so much carrots and more fibrous root veg)
Chicken is a good alternative to tofu, I put in a bit of sugar, particularly with tofu to enhance the flavour as tofu doesn’t really taste of anything other than mouth feel.Very warm and comforting!
Acliff
For 2 portions:
-500ml chicken stock (stock pot is fine, I used chicken bone broth)
-350g courgettes cut in chunks
-350g soft tofu
-100g onion
-minced garlic
-10ml toasted sesame oil
-teaspoon Korean chill powder
-40g gochujang
-10ml soy sauce
-10g sugar
-10g cornflour for thickening
Cook onions and courgettes in oil and dash of soy sauce. Add garlic, add stock, gochujang and chilli powder. Simmer for 5 minutes until courgettes are tender.
Add cornflour slurry to thicken, add tofu and break up coursely. Simmer for further 5 mins until tofu starts breaking apart. Season with salt/pepper/chilli powder.
Add chopped spring onions and sprinkle of sesame.
Serve with steamed white rice, dump the rice straight in the stew and enjoy.
You can easily add some protein by using minced beef/pork/bacon. Or drop an egg or two in at the same time as the tofu so it poaches in the stew.
It makes loads. So the above quantity could easily divide into 3 or 4.
The kimchi and pickled radish were store bought, but you could have loads before they added any meaningful calories.
High in salt though.