Keto Jjigae (Korean Stew) with Tofu

Ingredients

• 1 block Firm tofu
• 1 cup Kimchi
• 1/2 medium Onion
• 1/2 medium Zucchini
• 1 cup Mushrooms
• 4 cups Beef broth
• 2 tbsp Gochujang (Korean chili paste)
• 1 tbsp Soy sauce (gluten-free tamari)
• 2 cloves Garlic
• 1 tsp Sesame oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1First, prepare your ingredients. Cut the 1 block Firm tofu into 2.54 cm cubes. Cut the 1/2 medium Onion into thin slices. Cut the 1/2 medium Zucchini into half-moon shapes, about 0.635 cm thick. Slice the 1 cup Mushrooms. Mince the 2 cloves Garlic.
2. 2In a large heavy-bottomed pot, combine the 4 cups Beef broth, 2 tbsp Gochujang (Korean chili paste), 1 tbsp Soy sauce (gluten-free tamari), the minced 2 cloves Garlic, and 1 tsp Sesame oil.
3. 3Place the pot over medium-high heat (204.4°C / 200°C). Bring the mixture to a gentle simmer, which will take about 5-7 minutes; you will see small bubbles rising to the surface.
4. 4Once the mixture is simmering, add the 1 cup Kimchi, the sliced 1/2 medium Onion, the sliced 1/2 medium Zucchini, and the sliced 1 cup Mushrooms to the pot.
5. 5Cover the pot and reduce the heat to medium (176.7°C / 175°C). Continue to simmer for 20-25 minutes, or until the vegetables are tender when poked with a fork and the broth has thickened slightly.
6. 6Gently add the 1 block Firm tofu cubes to the stew. Stir carefully to avoid breaking the tofu pieces.
7. 7Cook for an additional 5 minutes, uncovered, over medium heat (176.7°C / 175°C). The stew is ready when the 1 block Firm tofu is heated through and the broth is fragrant.

Substitutions

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