A MEAL YOU CAN MAKE
Doenjang tofu stew
A savoury soybean-paste stew with tofu and soft vegetables.
About 43 minutes · 2 servings · Hob · large lidded pan · knife · board · measuring tools
Open guided recipe →Check off each action, expand the help you need and keep track of your cooking timers. You can cook this meal on its own.
Ingredients · 2 servings
- 300g Firm tofu, 2 cm cubes
- 200g Courgette, half-moons
- 150g Potatoes, 1 cm dice
- 100g Mushrooms, sliced
- 80g Onion, diced
- 35g Doenjang
- 10g Garlic, minced
- 600ml Water
- 20g Spring onion, sliced
- 300g Ready-cooked rice, sealed shelf-stable pack
Allergens: Soya; some doenjang contains wheat/barley. Choose a version without fish broth. Check all ingredient labels; brands and substitutions can change allergens. Check ingredient packets and any substitutions.
Estimated nutrition per serving
~478 kcal · 25g protein · 75g carbohydrate · 10g fat.
Calculated from ingredient references. Brands, swaps, portions and cooking losses change the result.
The method
Get everything ready
Cut potato small so it cooks with the other vegetables. Prepare courgette, mushrooms, onion and garlic. Drain and cube tofu; read its packet instructions.
Heat the rice
Heat ready-cooked rice in the pan following its packet instructions, stirring until steaming throughout. Transfer to a covered bowl.
Make the stew base
Whisk doenjang into water in the pan. Add potato, onion, mushrooms and garlic. Bring to a simmer and partially cover until potato is nearly tender.
Add tofu and courgette
Add tofu and courgette. Simmer gently until courgette is soft and tofu hot throughout, following its packet if longer.
Check and serve
Check potato has no hard centre. Add spring onion and serve with rice alongside. Doenjang is salty; taste before adding seasoning. Serve rice straight away. Cool any leftovers within one hour, refrigerate and use within 24 hours. Reheat only once until steaming hot throughout.
Check: Confirm all earlier doneness checks before serving. A timer alone cannot confirm food is ready.
Make the kitchen ready again
Switch off heat that is no longer needed. Put leftovers in shallow containers for prompt cooling. Serve rice straight away. Cool any leftovers within one hour, refrigerate and use within 24 hours. Reheat only once until steaming hot throughout. Let hot equipment become safe to handle, then wash the pan, tray and utensils before the next dish. Allow longer if needed.
Cooling, storing & reheating
Serve rice straight away. Divide leftovers into small portions, cool within one hour and refrigerate at 0–5°C. Use within 24 hours. Reheat only once, until steaming hot throughout. Follow any stricter pack instructions.
Owner-reported kitchen testing covers this recipe at 2 and 4 servings.
Preparation: about 10 min · Cooking: about 28 min. The total also allows for preheating, resting and clearing up. Four portions can need extra batches and time.
Recipe background and sources
Korean-inspired · mushroom broth adaptation. Morsilo’s quantities and instructions are our own development version. Reference recipes can use different amounts and methods.
Reference photos, when shown, illustrate the dish; they do not show a kitchen-tested Morsilo result.