Country-Style Firm Tofu Stew with Short-Grain Rice
A country-style Korean tofu stew with bean sprouts and scallions, finished with gochujang and sesame oil, served over short-grain rice.
Ingredients
Instructions
Press the tofu between paper towels to remove excess moisture, then cube it, season, and roast over medium-high heat until well browned, about 5 minutes.
Add the bean sprouts and scallions, cooking until softened, about 8 minutes.
Stir in the gochujang and sesame oil for 4 minutes.
Cook the short-grain rice separately and fluff with a fork.
Let the tofu simmer for about 20 minutes so the flavors meld.
Taste and adjust the seasoning.
Serve hot over the short-grain rice, 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.