Korean-Style Spicy Tofu and Vegetable Stew

By AislePrompt Editorial · Published 2026-05-01 · Updated 2026-05-01

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A warming stew of soft tofu, mushrooms, and zucchini in a fiery gochujang broth that’s perfect for a cozy dinner. This Korean-inspired Easter recipe (vegan, gluten free), ready in about 30 minutes, pairs soft tofu, shiitake mushrooms, zucchini for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 20 min Serves 4 Korean cuisine 250 cal/serving

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Ingredients

14 oz block, cut into 1-inch cubes soft tofu
1 cup sliced shiitake mushrooms
1 medium, sliced into half-moons zucchini
2 tbsp gochujang (Korean chili paste)
3 cups vegetable broth
2 tbsp soy sauce
1 tbsp sesame oil
3, minced garlic cloves
2, sliced green onions
1 tsp grated ginger
1 tbsp, for garnish toasted sesame seeds
2 cups fresh spinach

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Instructions

Step 1: Heat 1 tbsp sesame oil in a medium pot over medium heat. Add 3 minced garlic cloves and 1 tsp grated ginger, sautéing for 1 minute until fragrant.
Step 2: Stir in 2 tbsp gochujang and cook for 30 seconds to release its flavors.
Step 3: Pour in 3 cups vegetable broth and 2 tbsp soy sauce, then bring to a simmer.
Step 4: Add 1 cup sliced shiitake mushrooms and 1 medium sliced zucchini to the pot. Simmer for 5 minutes until vegetables are tender.
Step 5: Gently add 14 oz cubed soft tofu and 2 cups fresh spinach. Simmer for another 3 minutes until spinach wilts and tofu is heated through.
Step 6: Ladle stew into bowls, garnish with 2 sliced green onions and 1 tbsp toasted sesame seeds, and serve hot with steamed rice.