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Spicy Korean-Inspired Tofu Stew
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Spicy Korean-Inspired Tofu Stew

Spicy Korean-Inspired Tofu Stew

with Black Sesame Rice

This Korean-inspired tofu stew will make you rethink any negative notions you may have about plant-based food! Even without meat, nothing beats a stew like this on a wintery night! Miso paste and soy sauce provide rich umami flavour; gochujang delivers a spicy-sweet and savoury profile; while fragrant sesame oil adds a nutty aroma.


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes


serving amount

1 unit


(Contains Soy)

¾ cup

Basmati Rice

4 tbsp


(Contains Soy, Wheat)

1 tbsp

Sesame Oil

(Contains Sesame)

20 mL

Miso Broth Concentrate

(Contains Soy)

2 tbsp

Ginger-Garlic Puree

1 tbsp

Soy Sauce

(Contains Soy, Sulphites, Wheat)

56 g

Baby Spinach

113 g


2 unit

Green Onion

1 tbsp

Black Sesame Seeds

(Contains Sesame)

2 tbsp

All-Purpose Flour

(Contains Wheat)

Not included in your delivery

1 tbsp


0.63 tsp


0.13 tsp


½ tsp



Nutrition Values

Calories700 kcal
Fat20 g
Saturated Fat3 g
Carbohydrate88 g
Sugar10 g
Dietary Fiber5 g
Protein27 g
Cholesterol0 mg
Sodium2030 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Pot
Measuring Cups
Measuring Spoons
Paper Towel
Large Pot


Cook rice

Before starting, wash and dry all produce. Add rice, 1 1/4 cups water and 1/4 tsp salt (dbl both for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.


Meanwhile, quarter mushrooms.Cut green onion whites into 1/2-inch pieces, then thinly slice remaining green onions.Pat tofu dry with paper towels, then cut into 1/2-inch pieces. Season with salt and pepper.

Start stew

Heat a large pot over medium-high heat.When hot, add 1 tbsp oil (dbl for 4 ppl), then mushrooms. Cook, stirring occasionally, until softened slightly, 1-2 min. Season with salt and pepper.Add tofu and green onion whites. Cook, gently stirring occasionally, until tofu is golden, 2-3 min. (TIP: Add 1/2 tbsp oil [dbl for 4 ppl] if the pot is dry.) Add ginger-garlic puree. Cook, stirring constantly, until fragrant, 20 sec.

Cook stew

Remove the pot from heat. Stir in flour, gochujang and soy sauce until combined. Return the pot to medium-high. Cook, stirring often, until fragrant, 30 sec. Add 2 1/4 cups water (4 cups for 4 ppl), 1/2 tsp sugar and 1/4 tsp salt (dbl both for 4 ppl). Bring to a gentle boil, scraping up any bits that stick to the bottom of the pot.Once boiling, reduce heat to medium. Cook, stirring occasionally, until mushrooms are tender, 5-7 min.

Finish stew

Add spinach to stew. Stir until wilted, 1 min. Remove the pot from heat.Stir in miso broth concentrate and half the sesame oil until combined. (TIP: Adding sesame oil and miso off heat maintains their flavour impact!) Season with salt and pepper, to taste.

Finish and serve

Add sesame seeds, half the remaining green onions and remaining sesame oil to the pot with rice, then fluff rice with a fork.Divide stew between bowls. Sprinkle remaining green onions over top.Serve rice in a bowl alongside. (TIP: To enjoy, we recommend dipping a spoonful of rice into your stew!)