Dubu and Namul Jeongsik (Tofu and Vegetable Set Plate)
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Ingredients
- 400 g firm tofu
- 150 g baby spinach
- 150 g beansprouts
- 4 large eggs
- 3 garlic cloves
- 1 tbsp doenjang (korean fermented soybean paste)
- 1 tbsp soy sauce
- 2 tbsp sesame oil
- 1 tsp toasted sesame seeds
Nutrition (per serving)
- Calories
- 341 kcal
- Protein
- 27 g
- Carbohydrate
- 4.6 g
- of which sugars
- 2.6 g
- Fat
- 22.9 g
- of which saturates
- 4.7 g
- Fibre
- 2.9 g
- Salt
- 1.47 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Boil the eggs for 7 minutes for a soft-boiled centre, then cool under cold water, peel and halve.
- 2
Slice the tofu and warm gently in a pan of simmering water for 5 minutes, then drain.
- 3
Blanch the spinach and beansprouts separately for 1-2 minutes each, then drain, squeeze dry and toss each with a little garlic and sesame oil.
- 4
Mix the doenjang, soy sauce and remaining sesame oil into a dipping sauce.
- 5
Arrange the warm tofu, spinach, beansprouts and egg halves on a platter.
- 6
Scatter with toasted sesame seeds and serve with the doenjang dip and rice.
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