Vegan Korean Mushrooms and Tofu Stew2014-03-21
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Ingredients You’ll Need
1 pkg. or 14.5 oz firm tofu, sliced
1 1/2 cup fresh shiitake mushrooms, sliced
1 pkg. or 8 oz fresh enoki mushroom, torn up to pieces
2 large onion, sliced
1 cup packed fresh baby spinach
2 scallions, chopped
3 cups of vegetable broth (I use mushroom seasoning broth or vegan chiknish), 1 cup more if using the optional Kabocha Squash
salt, if needed and if the veg broth is not salty enough.
Optional: 1 to 1 1/2 slices of Kabocha Squash, seeded and peeled
Put sliced tofu on the bottom of the hot pot or heavy cast iron pot. Add onions over tofu then add all of the mushrooms over the onions.
In a heavy wok on a medium heat, add perilla oil, then kelp powder, soy sauce, Korean pepper powder, sugar and garlic (all seasonings ingredients). Stir fry for 10 minutes. Yes, really that long while stirring it to avoid sticking. According to Sunnie this will break down the powder and make the seasoning smooth in the broth. After a few minutes, you’ll notice that it creates a savory fragrant.
Add the combined seasonings and vegetable broth into the pot of tofu, onions, and mushrooms. I only used 3 cups broth(or 4 cups if using Kabocha Squash) and it looks like that it is too little and it is barely there but actually after simmering all the mushrooms will shrink. Cover and simmer on low heat for 20 minutes.
If using Kabocha squash slices, put them in after 10 minutes of simmering. At the end of 20 minutes, add baby spinach and simmer for another 1-2 minutes. Taste and add salt as needed. When serving, add chopped scallions on top.