To begin making the Korean Stew Recipe With Tofu & Vegetables, do get the vegetable stock ready prepared according to instructions on the link. Vegetable stock adds great flavors to the stew. If you don’t have stock, then you can use water and add experiment by adding flavors to the stew.
In a heavy bottomed pan, heat the oil. Add finely chopped onion, crushed garlic, dry red chili flakes and soy sauce. Stir fry for a few seconds on medium heat.
Pour in the water or vegetable stock and bring it to a boil.
Once the stock begins to boil, add cubed tofu, chopped courgette (zucchini), salt and crushed black pepper. Turn the heat to medium high and bring the stew to a brisk boil.
Once it comes to a brisk oil, turn the heat to low, cover the pan and simmer for 4 to 5 minutes. After 4 to 5 minutes, once you notice the zucchini is well cooked, add the spinach, the sliced peppers and spring onions. Adding these towards the end, helps retain the colors of the stew and also adds to the crisp texture.
Turn off the heat and transfer the Korean stew to a serving bowl.
Serve the Korean Stew With Tofu & Vegetables along with sticky Jasmine Rice for a quick and healthy weeknight dinner.