Vegetable Soon-Tofu Recipes

Ingredients :

10 ounces soon-tofu (special tofu for soon-tofu can be found in Korean grocery stores)

1/4 small onion, peeled and chopped

1/6 zucchini, halved lengthwise, then cut crosswise into thin slices

2 white mushrooms, sliced

1 fresh shiitake mushroom, sliced

2 slices of jalapeno chile

1/4 tsp minced garlic

1 cupwater

1/2 scallion, roots trimmed and chopped into rounds

1/8 tsp Asian sesame oil

2 tbsp of tofu sauce

In a small pot, add water, onion, all the mushrooms, zucchini, jalapeno chile, minced garlic, and sauce, and boil over high heat (to control the spiciness of the dish, add half the sauce first and increase to taste). Once it starts to boil, add the tofu and continue to boil over high heat for 5 minutes. Skim any foam with a spoon and make sure to stir often to keep the tofu from sticking to the pot. Add scallions and sesame oil and turn off the heat. Serve as desired.

Serve 1

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