TOFU-TOMATILLO STEW
For a meatless main that is worthy of your next vegetarian night, try this Mexican-inspired stew that swaps the usual pork or chicken for crispy spiced tofu.
Provided by Greg Lofts
Categories Food & Cooking Cuisine-Inspired Recipes Mexican-Inspired Recipes
Time 45m
Yield Serves 4
Number Of Ingredients 12
Steps:
- Preheat broiler. In a blender, combine tomatillos, whole onion quarters, garlic, cilantro, jalapeño, 1 tablespoon oil, 1 teaspoon salt, and 1/4 teaspoon pepper; purée until smooth.
- Transfer mixture to a medium saucepan and simmer over medium heat until darkened slightly, about 10 minutes. Stir in broth and hominy; simmer until slightly thickened, about 10 minutes more. Season to taste.
- Meanwhile, pat tofu dry; toss on a rimmed baking sheet with remaining 2 tablespoons oil and taco seasoning. Broil, stirring a few times, until a golden-brown crust forms on tofu in places, 15 to 20 minutes. Serve stew topped with tofu, cilantro leaves, and chopped onion (optional), with lime wedges and tortillas.
KOREAN SOFT TOFU STEW (SOON DU BU JIGAE)
This is an easy and authentic version of Korean tofu stew. I used to eat this every day at a very popular restaurant. I befriended a woman who worked there and she gave me the recipe. It's very versatile. Small pieces of meat or seafood can be added. It's thick and great in the winter and can be made very mild or very spicy. I've seen some recipes on the internet for this dish that are the American version. They may be good too but this one is authentic.
Provided by susi EM
Categories Soups, Stews and Chili Recipes Stews Beef
Time 20m
Yield 2
Number Of Ingredients 10
Steps:
- Heat the vegetable oil in a large saucepan over medium heat. Stir in the Korean chile powder and ground beef. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Stir in the soy bean paste, coating the beef. Pour in the water and bring to a boil. Season with salt and pepper. Gently drop tofu into the soup and continue cooking until the tofu is heated through, 1 to 2 minutes. Remove from heat and quickly add the egg into the soup, stirring gently to break it up. Garnish with sesame seeds and green onion.
Nutrition Facts : Calories 242 calories, Carbohydrate 7 g, Cholesterol 99.4 mg, Fat 16.5 g, Fiber 2.3 g, Protein 20 g, SaturatedFat 3.2 g, Sodium 415.1 mg, Sugar 1.1 g
WHITE SOONDUBU JJIGAE (MILD TOFU STEW)
This Korean stew features velvety silken tofu in a clear, savory broth that allows the nutty flavor of the tofu to shine. Dried kelp, radishes and shiitake mushrooms build the base of the soothing soup: Radishes impart sweetness, while the kelp and mushrooms add earthy notes. Sesame seeds give each spoonful an extra toasty flavor and crunch. Traditionally, the stew is finished with eggs that have been gently poached, with runny yolks that enrich the broth. If desired, crack four eggs into the stew once the tofu is warmed through and let them simmer gently for three minutes.
Provided by Kay Chun
Categories weekday, soups and stews, main course
Time 40m
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a large Dutch oven, combine kelp, radish, dried shiitakes and 5 cups of water, and bring to a simmer over high heat. Cover, reduce heat to medium and simmer for 5 minutes. Transfer kelp and mushrooms to a cutting board, and transfer broth with radish pieces to a bowl and reserve. Chop kelp into 1-inch pieces, very thinly slice the mushrooms and add both to reserved broth.
- In the empty Dutch oven, heat oil over medium-high. Add all but ¼ cup of the scallions, season with salt and pepper, and cook, stirring occasionally, until softened, 2 minutes. Add garlic, sesame seeds and ginger, and stir until well combined and fragrant, about 30 seconds. Then add the reserved broth and vegetables, the zucchini and soy sauce, and bring to a boil over high. Reduce heat to medium and cook, stirring occasionally, until zucchini and radish are tender, about 15 minutes.
- Stir in tofu and sesame oil, and cook until tofu is warmed through, 2 minutes. Season to taste with salt and pepper.
- Divide jjigae in 4 bowls and garnish each with some of the reserved scallions. Serve hot with rice on the side.
TOFU BEER STEW
A take on my mom's beer stew. Seitan can be used instead, but i don't really like it's too meaty texture.Inspired by a Belgian stew. Goes especially well with baked potatoes.
Provided by Mad Maryno
Categories Stew
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- In a pot that can go to the oven, fry the tofu in oil until really brown, nut burned, very crispy and brown!
- Add the onion, sauté until translucent.
- Add the rest of the ingredients, except the cornstarch.
- Put in the oven for 1 hour and a half. When ready to serve, add the cornstarch to thicken the sauce.
Nutrition Facts : Calories 159.7, Fat 5.4, SaturatedFat 0.7, Sodium 58, Carbohydrate 15, Fiber 1.1, Sugar 6.2, Protein 8.9
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SUNDUBU JJIGAE (KOREAN SPICY SOFT TOFU STEW)
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- Start heating the pot on the stove over medium low heat and add the chili oil, chili powder, and garlic. Stir them well for about 1 min. Make sure not to burn the chili powder.
- Add the clams and shrimps and stir quickly to coat them with the chili sauce. Add the fish sauce and soy sauce then stir.
- Add the dried kelp and anchovy stock and boil it on medium-high heat until it starts to boil rapidly (2 to 3 mins).
- Add the tofu, mushrooms, and egg and cook them for another 2 to 3 mins. Season with salt, if required.
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