Korean Soon Tofu Stew
1 12 oz package silken tofu (extra soft)
1 medium size onion, chopped
2-4 teaspoons of Korean crushed red pepper
2 teaspoons sesame oil
1/2 cup chopped scallions
1/2 cup mushrooms (any variety)
2-3 cloves of garlic, finely chopped
sprinkle of toasted sesame seeds
8 cups of water
optional: zucchini slices, spinach leaves
Over a medium heat, saute the chopped garlic and crushed red pepper in sesame oil. Stir continuously so pepper and garlic do not burn. After 3-4 minutes, transfer contents to stew pot.
Add water, tofu and vegetables (except scallions) to stew pot, and bring everything to a boil. Simmer for 5 to 10 minutes. Be sure to break up the soft tofu in the pot; this will help to create a gravy-like consistency in the soup.
Just before serving, sprinkle chopped scallions on to soup.
This traditional dish is best accompanied by a hot bowl of Korean-style sticky white rice.