Doenjang Zucchini Tofu Stir-fry is a delightful Korean dish that perfectly combines the earthy flavors of doenjang, a traditional Korean fermented soybean paste, with fresh zucchini and protein-rich tofu. This stir-fry offers a savory and slightly nutty taste profile, balanced with the natural sweetness of zucchini and a hint of spice from chili flakes. It’s a quick, nutritious meal that is both satisfying and flavorful. Loved for its simplicity and rich umami taste, this dish is often enjoyed by those who appreciate the depth of Korean cuisine. The combination of textures from the soft tofu and crunchy zucchini makes it a delightful experience for the palate.
Doenjang Zucchini Stir-fry
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Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- Zucchini – 2 Piece
- Tofu – 400 Grams
- Onion – 1 Piece
- Garlic – 4 Cloves
- Doenjang – 3 Tbsp
- Soy Sauce – 2 Tbsp
- Sesame Oil – 1 Tbsp
- Chili Flakes – 1 Tsp
- Sesame Seeds – 1 Tbsp
- Green Onions – 2 Piece
Nutrition
Per Serving
350 Kcal
Calories
18 Grams
Total Fat
2 Grams
Saturated Fat
620 Mg
Sodium
28 Grams
Total Carbohydrates
5 Grams
Dietary Fiber
6 Grams
Sugars
20 Grams
Protein
Directions
Step 1
Start by pressing the tofu to remove excess moisture and then cut it into bite-sized cubes.
Step 2
Slice the zucchini into thin rounds and chop the onion and garlic finely.
Step 3
Heat sesame oil in a large pan over medium heat. Add garlic and onion, sautéing until fragrant.
Step 4
Add the tofu cubes to the pan and cook until they are golden brown on all sides.
Step 5
Stir in the zucchini slices and cook for 5 minutes until slightly softened.
Step 6
Mix doenjang, soy sauce, and chili flakes in a bowl. Pour over the stir-fry and toss to coat evenly.
Step 7
Garnish with sesame seeds and chopped green onions before serving.
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