Dubu Jjigae with Poblano

Hearty Korean stew featuring braised extra-firm tofu, sweet shelled edamame, and sliced poblano peppers in a chili-garlic broth, served with steamed white rice.

• Prep: 15 min
• Cook: 25 min
• Total: 40 min
• Servings: 4
• Cuisine: Korean
• Difficulty: Easy

Dietary

• Vegetarian
• Vegan
• Pescatarian
• High-Protein
• Low-Calorie
• Dairy-Free
• Nut-Free
• Egg-Free
• Low-Fat
• Low-Sodium
• Low-Sugar
• Low-Saturated-Fat
• Low-Cholesterol

Tags

• one-pot
• spicy
• comfort food
• healthy
• savory

Ingredients

• 2 package extra-firm tofu (14 oz package, drained, pressed, and cut into 1/2-inch thick slices)
• 1.5 cup shelled edamame (frozen, thawed)
• 2 poblano peppers (medium, seeded and cut into 1/2-inch pieces)
• 1 zucchini (medium, sliced into half-moons)
• 1 bunch green onions (chopped, white and green parts separated)
• 1 cup white rice (uncooked)
• 4 cup vegetable broth (low-sodium)
• 1 tablespoon sesame oil
• 2 tablespoon low-sodium soy sauce
• 1 tablespoon Korean red pepper flakes (gochugaru)
• 4 clove garlic (minced)
• 0.5 teaspoon salt

Instructions

1. Combine white rice with 2 cups of water and 1/4 teaspoon salt in a medium pot. Bring to a boil, cover, reduce heat to low, and cook for 15 minutes until tender.
2. In a Dutch oven or large soup pot, heat sesame oil over medium heat. Add minced garlic, chopped white parts of green onions, chopped poblano peppers, and Korean red pepper flakes. Sauté for 3 minutes until fragrant.
3. Pour in vegetable broth and low-sodium soy sauce, stirring in remaining 1/4 teaspoon salt. Bring the broth to a vigorous boil.
4. Carefully slide in sliced extra-firm tofu, zucchini half-moons, and thawed shelled edamame. Lower heat to medium-low, cover, and simmer gently for 12 to 15 minutes until vegetables are tender and tofu has absorbed the broth flavors.
5. Stir in green parts of green onions and remove from heat.
6. Ladle the hot tofu stew into deep soup bowls and serve alongside portions of warm white rice.

Nutrition (per serving)

• Calories: 458
• Protein: 33.2 g
• Carbohydrates: 52.8 g
• Fat: 14.6 g
• Fiber: 7.8 g
• Sodium: 485 mg
• Saturated Fat: 2.2 g
• Sugar: 5.6 g