Korean Tofu and Vegetable Stew Recipe | Yummly

Korean Tofu and Vegetable Stew

FATFREE VEGAN KITCHEN
13Ingredients
40Minutes
120Calories
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Ingredients

US|METRIC
  • 3 cups water
  • 5 tablespoons red miso (or to taste)
  • 1/4 pound mushrooms (thinly sliced, shiitake preferred, but I used baby portabella)
  • 5 cloves garlic (crushed and finely chopped)
  • 14 ounces medium firm tofu (sliced into 1x¼-inch pieces)
  • 1 pound baby bok choy (cut into 1×1½-inch-long pieces)
  • 1 pound daikon (peeled and sliced into 1x¼-inch pieces)
  • 1/2 pound summer squash (sliced into 1x¼-inch pieces)
  • 2 green onions (large Korean, or 4 scallions, white and pale green parts only, cut diagonally into ¼-inch-long pieces)
  • 1 jalapeño (seeded, deribbed and cut diagonally into ¼-inch-long pieces)
  • 1/2 red bell pepper (seeded, deribbed and cut diagonally into ¼-inch-long pieces)
  • 2 teaspoons sesame oil
  • Sriracha hot sauce (or kimchee, for serving)
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    NutritionView More

    120Calories
    Sodium23% DV560mg
    Fat8% DV5g
    Protein18% DV9g
    Carbs4% DV13g
    Fiber16% DV4g
    Calories120Calories from Fat45
    % DAILY VALUE
    Total Fat5g8%
    Saturated Fat1g5%
    Trans Fat
    Cholesterol0mg0%
    Sodium560mg23%
    Potassium560mg16%
    Protein9g18%
    Calories from Fat45
    % DAILY VALUE
    Total Carbohydrate13g4%
    Dietary Fiber4g16%
    Sugars5g10%
    Vitamin A70%
    Vitamin C110%
    Calcium30%
    Iron20%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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