Vegan Doenjang Jjigae with Tofu and Courgette
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
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Ingredients
- 2 tbsp doenjang (korean fermented soybean paste)
- 300 g firm tofu, cubed
- 1 courgette, diced
- 1 onion, sliced
- 2 garlic cloves
- 150 g chestnut mushrooms, sliced
- 2 spring onions, sliced
- 500 ml vegetable stock
Nutrition (per serving)
- Calories
- 167 kcal
- Protein
- 14.9 g
- Carbohydrate
- 8.3 g
- of which sugars
- 4.9 g
- Fat
- 7.4 g
- of which saturates
- 1.2 g
- Fibre
- 2.7 g
- Salt
- 1.99 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Bring the vegetable stock to the boil in a pot and whisk in the doenjang until dissolved.
- 2
Add the onion, garlic and mushrooms and simmer for 8 minutes.
- 3
Add the courgette and tofu and simmer for 6-8 minutes until the courgette is tender.
- 4
Stir through the spring onions and simmer for 1 minute more.
- 5
Serve hot with steamed rice.
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