Spicy Korean Tofu Stew

Ingredients

• 14 oz Soft Tofu
• 1 ½ tbsp Gochugaru
• 1 medium Zucchini
• 6 oz Mushrooms
• 3 stalks Green Onions
• 3 cloves Garlic
• 2 cups Vegetable Broth
• 1 tbsp Sesame Oil

1. 1Heat sesame oil in a clay pot or saucepan; sauté minced garlic and gochugaru for 30 seconds.
2. 2Add sliced mushrooms and diced zucchini; cook 3 minutes.
3. 3Pour in vegetable broth and bring to a boil.
4. 4Gently slide in soft tofu (break into large chunks) and simmer 10 minutes.
5. 5Top with sliced green onions and serve hot with steamed rice.