Korean-Inspired Tofu Stew
A bold, spicy, and comforting Korean-inspired tofu stew that comes together in one pot for an easy, low-carb meal. Tofu, mushrooms, okra, and spinach simmer in a rich gochujang-infused broth, creating a dish that’s full of flavor without the extra cleanup. Perfect for a cozy weeknight dinner!
Ingredients
- 14 oz 400g firm tofu, cubed
- 2 cups frozen mixed mushrooms
- ½ tsp onion powder
- 2 cups fresh spinach
- 1 cup frozen okra
- 3 cups water or unsalted vegetable broth
- 2 tablespoons gochujang
- 1 tablespoon soy sauce or tamari for gluten-free
- 1 teaspoon fish sauce optional for depth of flavor
- 1 clove garlic minced
- 1 teaspoon grated fresh ginger
- 1 teaspoon chili oil or olive oil for less heat
- Optional garnishes: sesame seeds green onions
Instructions
- Start with the Base: In a medium pot, heat 1 teaspoon of chili oil (or olive oil) over medium heat. Add the sliced red onion and sauté for 2-3 minutes until softened. Stir in the garlic and ginger, cooking for another minute until fragrant.
- Build the Broth: Add the water or vegetable broth, gochujang, soy sauce, and fish sauce (if using). Stir until the gochujang dissolves fully.
- Add Vegetables: Stir in the frozen mushrooms and okra. Bring the stew to a gentle boil, then reduce to a simmer. Cook for 5 minutes.
- Add Tofu and Spinach: Gently stir in the tofu cubes and fresh spinach. Simmer for another 5-7 minutes, allowing the tofu to absorb the flavors and the spinach to wilt.
- Taste and Adjust: Taste the broth and adjust the seasoning, adding more soy sauce or chili oil if needed.
- Serve: Ladle the stew into bowls and garnish with sesame seeds or green onions if desired. Serve hot.
Notes
Net carbs per serving: about 14g