Easy Korean Tofu Stew (Yukgaejang) with Bok Choy, Carrots & Radishes
- Time
- 35 min
- Serves
- 4
- Style
- Vegan
Ingredients
- 6baby bok choy
- 4 mediumcarrots
- 64 fl ozchicken or vegetable broth
- 1 cupedamame, shelled
- 2 (12 oz) pkgextra firm tofu
- 4 clovesgarlic
- 1 small bunchgreen onions (scallions)
- 1 bunchradish
- 2red chili peppers
- chili-garlic sauce
- salt
- sesame seeds
- soy sauce
- toasted sesame oil
Cookware
- chef's knife
- colander
- cutting board
- garlic press (optional)
- ladle
- large pot
- measuring cups
- measuring spoons
- stirring spoon
- whisk or fork
Per serving
- Calories
- 590
- Protein
- 37g
- Carbs
- 30g
- Fat
- 41g
- Fiber
- 9g
- Sodium
- 349mg
Method
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