Korean-Style Spicy Tofu Stew with Mushrooms and Zucchini
A comforting Korean stew simmered with soft tofu, earthy mushrooms, and tender zucchini in a rich, spicy broth. This korean-inspired soups (vegetarian) ready in about 30 minutes pairs cut into 1-inch cubes soft tofu, sliced shiitake mushrooms, medium, cut into half-moons zucchini for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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.
Ingredients
- 14 oz, cut into 1-inch cubes soft tofu
- 4 oz, sliced shiitake mushrooms
- 1 medium, cut into half-moons zucchini
- 3 cups vegetable broth
- 1 tbsp gochugaru (Korean red chili flakes)
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 3 cloves, minced garlic
- 2 stalks, thinly sliced green onions
- 1 tsp, freshly grated ginger
- 1 tsp, for garnish toasted sesame seeds
Instructions
- Step 1: In a medium pot, heat 1 tbsp sesame oil over medium heat and sauté 3 minced garlic cloves and 1 tsp freshly grated ginger for 1 minute until fragrant.
- Step 2: Add 4 oz sliced shiitake mushrooms and 1 medium zucchini cut into half-moons; cook for 3-4 minutes until softened.
- Step 3: Pour in 3 cups vegetable broth, 2 tbsp soy sauce, and 1 tbsp gochugaru; stir to combine and bring to a simmer.
- Step 4: Gently add 14 oz soft tofu cut into 1-inch cubes to the pot and simmer for 10 minutes, allowing the flavors to meld and the tofu to heat through.
- Step 5: Stir in 2 thinly sliced green onion stalks and remove from heat.
- Step 6: Ladle the stew into bowls and garnish each with 1 tsp toasted sesame seeds before serving hot.
Frequently asked questions
How long does Korean-Style Spicy Tofu Stew with Mushrooms and Zucchini take to make?
Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Korean-Style Spicy Tofu Stew with Mushrooms and Zucchini?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep sliced shiitake mushrooms from drying out.
Can I substitute ingredients in Korean-Style Spicy Tofu Stew with Mushrooms and Zucchini?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Korean-Style Spicy Tofu Stew with Mushrooms and Zucchini for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Korean-Style Spicy Tofu Stew with Mushrooms and Zucchini vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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