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Korean Soon Tofu Stew

What you need: 

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

What you do: 

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.

Preparation Time: 
45 minutes
Cooking Time: 
Servings: 
2-4
Recipe Category: 

SO HOW'D IT GO?

This recipe did not work out, I followed the directions but substituted Korean chili with some other chili, and doubled the recipe.  It's almost not even edible!  Tried fixing it by adding some bouillon cubes and soy sauce but it's still pretty icky.  Maybe it's because I'm brown :(

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