| 0.5 | unit | onion |
| 1 | unit | potato |
| 1 | block | tofu |
| 2 | tbsp | gochugaru (korean red pepper powder) |
| 1 | tsp | sugar |
| 2 | tbsp | soy sauce |
| 1 | tbsp | rice wine vinegar |
| 2 | tbsp | gochujang (korean red pepper paste) |
| 2 | clove | garlic |
| 0.25 | tsp | pepper |
| 2 | cup | vegetable broth |
| 0.5 | cup | oyster mushrooms |
| 0.5 | unit | zucchini |
| 1 | unit | green onion |
| 1 | taste | sesame oil |
https://lovekoreanfood.com/vegetarian-tofu-stew/
READ the link to see the process of building the stew pot.
1. Slice onion to medium thin slices. Peel and cut potatoes in medium chunks for stews. Drain tofu and slice in 1/2-1 inch slices. Slice oyster mushrooms and zucchini.
2. Using the medium pots, not the huge soup pots, you might have to use 3-4 of those pots. Make sure you can find lids for those pots! Place the onions in an even layer, followed by the potatoes. !! Make a small bozo pot for KT
3. Arrange the sliced tofu in a circle, leaving room in the center.
4. In a small bowl, mix gochugaru, sugar, soy sauce, rice wine, gochujang, garlic and black pepper together. !! No soy sauce for KT's sauce
!! Do not use too much gochugaru or gochujang, it will come out very spicy, taste as you go
5. Pour in the broth, add the seasoning mixture in the center of the pot and bring to a boil.
6. Reduce heat to medium low and simmer until the potatoes are tender, 10-15 minutes. Mushrooms and zucchini, add the last 5 minutes of cooking
7. Top with green onions and drizzle with optional sesame oil.
Serve with rice.