Doenjang Tofu Stew

• 300g silken tofu, cut into 2cm cubes
• 160g jasmine rice
• 150g mushrooms (shiitake or chestnut), sliced
• 1 small courgette, diced
• 1/2 onion, diced
• 2 tbsp doenjang (Korean fermented soybean paste)
• 1 tsp gochugaru or chilli flakes
• 2 garlic cloves, grated
• 600ml water or light vegetable stock
• 1 tsp sesame oil
• 2 spring onions, sliced

1. 1

   Cook the rice as per package instructions or: rinse, add 320ml water, bring to a boil, cover on lowest heat for 12 min, then steam 5 min off heat.

2. 2

   Heat a little oil in a medium saucepan over medium heat. Add the onion and cook 3 min until softened. Add the grated garlic and gochugaru and stir for 30 seconds until fragrant.

3. 3

   Add the mushrooms and courgette and cook 3 min, stirring occasionally. Dissolve the doenjang paste in a ladle of the water, stirring to break it up, then pour it and the remaining water into the pan.

4. 4

   Bring to a gentle boil, then carefully add the silken tofu cubes. Simmer uncovered for 10 min — the tofu will absorb the broth and the flavours will deepen. Season with a pinch of salt if needed (doenjang is already salty, so taste first).

5. 5

   Finish with a drizzle of sesame oil and stir once gently. Ladle into bowls alongside the rice and scatter over the spring onions.