This fiery red stew in Joanne Lee Molinaro’s book, ‘The Korean Vegan Cookbook’ rose above the dull dampness of an autumn when the rain keeps coming and the earth is WET!

I adopted her recipe, ‘Silken Tofu Stew’ primarily by using ‘chickpea’ tofu and replacing the zucchini with carrot and the soy sauce with fish sauce. Having made it once, I would serve it as a side dish with another dish such as crunchy salad, baked or steamed veggies. It adds colour and spice to earthier dishes.

Korean-Style ‘Chickpea’ Tofu Stew

Ingredients

1 tbs toasted sesame oil

4 tbs Korean Red Pepper flakes, (gochugaru) (adjust to desired spiciness)

1 onion

2 potatoes, scrubbed and julienned

2 medium sized carrots, trimmed and julienned

1 zucchini, top trimmed, sliced and cut into half moons

3 cloves garlic, peeled and crushed

1 tsp Himalayan pink salt

1/2 tsp black pepper

1 tbs Son or Redboat fish sauce

4 cups vegetable soup stock (no salt or fats added) (For recipe, see blog dated, 19 January 2022)

1 block of homemade ‘chickpea’ tofu, cut into squares (for recipe, see blog dated, 30 January 2022)

scallions, sliced (for topping)

Method

Prepare all your vegetables.

In a dutch oven, heat the oil and add the Korean pepper flakes and cook very briefly making sure not to burn them as they will become bitter. Add the onion, garlic, salt, pepper, carrots and potatoes and mix thoroughly. Cook for several minutes. Add the fish sauce and deglaze the bottom of the pan.

Add the soup stock, chopped ‘chickpea’ tofu, cover and bring to a boil. Reduce the heat and simmer covered for 20 minutes or until the potatoes are cooked through. Five minutes prior to completion, add in the zucchini half moons.

Serve in a bowl topped with freshly cut scallions.