Silken Tofu Stew

inspired by sundubu-jjigae!

Sundubu-jjigae is definitely my favourite Korean dish and overall one of my favourite dishes of all time. I make the real thing as often as I can, but I recently came up with this sundubu inspired dish that takes 10-15 minutes and is just as cozy as the real thing. I LOVE the combo of the melt in your mouth silken tofu with the red, hot savoury broth. Soooo satisfying.

Silken Tofu Stew

• 1 block silken tofu, cubed

• 1.5 tsps gochujang paste

• 1 tsp chili oil

• 1 tbsp soy sauce

• 1 tsp cornstarch

• 1/3 cup cold water

• 1/2 tbsp neutral oil

• 2 cloves garlic, minced

• 1 green onions, whites and greens separate, finely sliced

• 1 tsp sesame oil

• rice to serve

• optionally, marinated beansprouts or other banchan to serve

1. In a small bowl, stir together gochujang paste, chili oil and soy sauce. Add the cornstarch and water and stir to combine.

   

2. In a small pot or earthenware pot, heat oil over medium heat. Add garlic and green onion whites and fry for 2 minutes or until fragrant. Give the sauce a quick stir and pour it into the pot, stirring and brining to a simmer. The sauce will begin to thicken quickly, so continue stirring and let simmer for about 2 minutes.

   

3. Add the cube tofu and gently stir it into the sauce. Cover the pot, turn the heat to medium low and let it cook for 5 minutes to heat the tofu through.

   

4. After 5 minutes, turn off the heat and stir in sesame oil and the green onion greens. Serve with rice and whatever banchan (i.e. Korean side dishes) you’d like. I’m linking my Bibimbap recipe here where I show you how to make marinated beansprouts and spinach. Kimchi would also be great here. Enjoy!

Hope you make this, it truly satisfies the sundubu craving. See you next time!

-Raquel xx

IG: @FreshofftheRaq

TikTok: @FreshofftheRaq

YouTube: @FreshofftheRaq