Korean Soft Tofu Stew Recipe

 I love creating new recipes and since my daughter has recently become a Pescetarian I am trying to find new foods with protein that are healthy and she will enjoy.  I just got a brand new EZ Tofu Press and so a friend suggested this recipe.  It was my first time making it but I’m sure it will be made a lot more since it is now a family favorite.  The ingredients are pretty easy but make sure you have them all ahead of time to save the hassle of having to run to the store.  Feel free to print this to save for later.  It is a delicious and hearty stew!

First get your tofu and remove all of the excess water using the EZ Tofu Press leave it while you get all of the other ingredients out.  Before adding to recipe remove the tofu from the EZ Tofu Press and slice it into strips about 2-3 inches long.

Materials:
EZ Tofu Press (available on Amazon for $19.99).

Large saucepan.

Cutting board.

Ladle.

Ingredients:

1 teaspoon vegetable oil.

1 teaspoon Korean chili powder.

1 Tablespoon Korean soybean paste.

1 Cup water.

1 teaspoon salt.

1 teaspoon pepper.

1 package (12 oz) soft tofu drained and sliced.

1 egg.

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1 green onion, chopped.

1 package small oysters.

1 package small shrimp.

Directions:

In a large sauce pan heat vegetable oil.  Stir in chili powder and soybean paste until mixed.  Add water and bring to boil.  Add salt and pepper.  Gently drop tofu into soup.  Add oysters and shrimp.  Cook until tofu is heated, stirring constantly.  Remove from heat and add egg into the soup.  Do NOT stir (you’ll break up the egg).  Gently scoop into bowls.  Garnish with green onion.

Print It here:

[amd-zlrecipe-recipe:32]

For this recipe we tripled it and had enough for 4 people as a main dish.

Prep time: 5 minutes.

Cook time: 15 minutes.

If you do not eat seafood simply omit it and have the tofu only.  You can also add more salt and pepper to taste.