Tofu Kang Doenjang Stir-Fry
It's delicious even if you mix it with rice and wrap it with lettuce.
2 serving
Within 60 minutes
순수해숍
Ingredients
  • Tofu
    1/2piece
  • Carrot
    1/3ea
  • onion
    1/2ea
  • Young squash
    1/3ea
  • Shiitake mushroom
    2ea
  • Sesame oil
    1TS
  • leek
    10cm
  • Red pepper powder
    1TS
  • plum extract
    1TS
  • crushed garlic
    1TS
  • Soybean paste
    2TS
  • red pepper paste
    1TS
  • Sesame oil
    1TS
Cooking Steps
STEP 1/12
Ingredients: half tofu, 1/3 carrot, half onion, 1/3 zucchini, 2 shiitake mushrooms, 1 tablespoon sesame oil, 10cm green onion
Seasoning: 1 tablespoon of red pepper powder + 1 tablespoon of plum juice + 1 tablespoon of minced garlic + 2 tablespoon of soybean paste
1 tablespoon red pepper paste + 1 tablespoon sesame oil
STEP 2/12
Chop the onion, zucchini, and shiitake into small pieces.
STEP 3/12
Chop the carrots, chop the onions, and cut the tofu into bite-sized pieces
I'm going to slice it.
STEP 4/12
Make the sauce with red pepper powder, plum juice, soybean paste, red pepper paste, minced garlic, and sesame oil.
STEP 5/12
Heat the pan over low heat, add 1 tablespoon of sesame oil, and stir-fry tofu for about 3 minutes.
STEP 6/12
Add all the trimmed vegetables and stir-fry for 5 minutes.
STEP 7/12
Add all the trimmed vegetables and stir-fry for 5 minutes.
STEP 8/12
Add 2 cups of water and boil for 5 minutes
STEP 9/12
Add the sauce and simmer for 10 minutes.
I boiled it for 10 minutes.
STEP 10/12
Add the sauce and simmer for 10 minutes.
I boiled it for 10 minutes.
STEP 11/12
You can mix it with rice or I think it'd be good to eat it as a wrap.
STEP 12/12
Tofu Kang Doenjang Stir-fried is complete
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