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Backyard Firm Tofu Stew
A backyard Korean-style firm tofu stew with carrots and napa cabbage, finished with soy sauce, gochujang and garlic, served over sweet potato noodles.
Ingredients
Instructions
Press the tofu between paper towels to remove excess moisture, then cube it, season, and simmer over medium-high heat until well browned, about 9 minutes.
Add the carrots and napa cabbage, cooking until softened, about 6 minutes.
Stir in the soy sauce, gochujang and garlic for a final minute.
Cook the sweet potato noodles separately according to package directions.
Let the tofu simmer for about 13 minutes so the flavors meld.
Taste and adjust the seasoning.
Serve hot over the sweet potato noodles, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
