Ad-Hoc Korean-inspired Tofu Stew
It's not as good as the real thing, but it's made with stuff that's in my kitchen. It has the advantage of being a) fast b) vegan.
- Spoonful sesame oil
- 2 spoonfuls light soy sauce
- Spoonful dark soy sauce
- A few cloves minced garlic
- Red onion, cut into crescents
- Mushrooms, chopped
- Soft tofu, cut into small, thick dominoes
- Green onion, chopped
- Japanese 7-spice powder or other spicy powder (I'm guessing Korean spicy paste is the correct thing to use, if available.)
- Piece of kombu, if you have some (remove at end)
- Water
- Cook garlic and onions in oil on med/med-low for 2-5 minutes.
- Add everything else except the green part of the green onions.
- Heat up to boiling and then simmer for 10-15 minutes.
- Add green onion near the end.
- Serve with steamed rice.
I do recommend getting some real Korean tofu stew at some point, though. That's the dish that made me think tofu was worth choosing to eat.