Korean Style Tofu, Vegetable and Beef Stew
March 30, 2009
If your looking for a quick week night meal that is so delicious try this Korean style tofu, vegetable and beef stew. Packed with fresh ingredients such as tofu, napa cabbage and zucchini, it is also very healthy. Japanese akamiso, also known as red miso is a thick paste made from fermenting soybeans, rice and/or barley. High in protein, vitamins and minerals, available in many different varieties (salty, sweet, savory, fruity etc.), miso is a traditional Japanese food that is used in sauces, meats, spreads and of course miso soup. Tofu, having very little flavor or smell is often seasoned to suit it’s dish. Tofu has many benefits including iron, magnesium, is very low in calories, with no saturated fats, and no cholestrol. Daikon, a large white root is actually an east asian radish with a mild flavor. This recipe came from my monthly subscrition to Sunset magazine. Please enjoy!
For more tofu recipes from Saavyvegetarian.com, click here.
- ½ lb. ground beef
- 1 tsp. plus 1 tbsp. low sodium soy sauce
- 3 tsp. sesame oil
- 6 cups reduced sodium beef broth
- 4 tbsp. Japanese akamiso (red miso)
- 2 tbsp. chopped garlic
- 2 tbsp. red pepper flakes
- 1 lb. firm tofu, cut into 1 by 1 inch, thick pieces
- 1 lb. Napa cabbage, cut into ½ inch thick slices
- ½ lb. each yellow zucchini and daikon radish, thinly sliced and cut in half
- 6 green onions, halved lengthwise and cut into 2 inch pieces
Toss beef with 1 tsp. each soy sauce and sesame oil and cook, stirring over medium heat in a large heavy p
ot. Set aside. Put stock, 1 tbsp. soy sauce, and 2 tsp. sesame oil in pot. Stir in garlic and chile flakes and bring to a boil, covered. Add tofu, cabbage, zucchini, daikon, and two-thirds of the green onion, return to a boil, then lower heat and simmer, covered until everything is tender, at least 5 minutes.
Meanwhile, from pot reserve ½ cup broth and mix in 4 tbsp. red miso with remaining onions. Just before serving add miso, onion, broth mixture and reserved beef.
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