Korean Spicy Tofu Stew (Soondubu-Style)

Ingredients

• 14 oz firm or medium-firm tofu
• 6 oz mushrooms (shiitake or cremini), sliced
• 3 scallions, sliced
• 2 cloves garlic, minced
• 1.5 tbsp gochujang (Korean chili paste)
• 1 tsp gochugaru (Korean chili flakes)(optional)
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1 tsp neutral oil (or extra sesame oil)(optional)
• 3 cups vegetable broth (or water)
• 2 egg
• to taste salt(optional)
• to taste black pepper(optional)

Instructions

1. 1

   Prep (10 minutes): Slice mushrooms and scallions. Mince garlic. Cut tofu into bite-size pieces. Whisk eggs in a bowl for egg ribbons.

2. 2

   Cook (18 minutes): In a pot, warm sesame oil (and neutral oil if using) over medium heat. Sauté garlic for 30–60 seconds, then stir in gochujang (and gochugaru if using) for 1 minute until fragrant.

3. 3

   Add broth and soy sauce, then bring to a gentle simmer. Cook for 5 minutes to meld flavors.

4. 4

   Add mushrooms and tofu. Simmer gently for 8–10 minutes, stirring carefully so tofu stays intact.

5. 5

   Turn heat to low. Slowly drizzle in whisked eggs while stirring lightly to form ribbons. Simmer 1–2 minutes until set.

6. 6

   Finish: Stir in most of the scallions, taste and adjust with salt/pepper if needed, then serve hot with remaining scallions on top.