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Korean soft tofu stew (sundubu)
Photo: avlxyz, CC BY-SA 2.0 · source

Korean soft tofu stew (sundubu)

Ready in 20 min1 serving

770kcal · per serving
Protein49.5 g
Carbs64.8 g
Fat33.5 g
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Ingredients

  • 250 g Tofu
  • 80 g Zucchini, raw
  • 60 g Button mushrooms
  • 40 g Onion
  • 5 g Garlic (clove)
  • 3 g Paprika
  • 5 g Sunflower oil
  • 300 ml Vegetable stock
  • 10 g Soy sauce
  • 50 g Whole egg
  • 150 g White rice, cooked

Steps

  1. Fry the garlic, onion and paprika in the oil for 1 min in a small pot.
  2. Add the stock, soy sauce, zucchini and mushrooms, then simmer for 5 min.
  3. Spoon in the tofu, crack the egg into the centre and simmer for 3 min without stirring.
  4. Serve piping hot with the rice on the side.

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