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Picture of Korean Stewed Tofu with a Green Onion Salad and Crisp Bacon
asian korean lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 1151 kcal 58 %
  • Fat 73 g 112 %
  • Saturated 14 g 69 %
  • Carbs 57 g 19 %
  • Fiber 14 g 57 %
  • Protein 86 g 172 %
  • Cholesterol 38 mg 13 %
  • Sodium 2664 mg 111 %
  • Calcium 2858 mg 286 %
  • Magnesium 293 mg 70 %
  • Potassium 1552 mg 33 %
  • Iron 14 mg 75 %
  • Zinc 9 mg 78 %
  • Phosphorus 1016 mg 145 %
  • Vitamin A 228 µg 25 %
  • Vitamin C 22 mg 25 %
  • Thiamin (B1) 1 mg 78 %
  • Riboflavin (B2) 1 mg 50 %
  • Niacin (B3) 5 mg 32 %
  • Vitamin B6 1 mg 87 %
  • Folate equivalent (total) 158 µg 40 %
  • Vitamin B12 0 µg 13 %
  • Vitamin D 0 µg 2 %
  • Vitamin E 3 mg 20 %
  • Vitamin K 112 µg 93 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Korean Stewed Tofu with a Green Onion Salad and Crisp Bacon

Ingredients

  • 2 pieces bacon
  • 1 tablespoon tablespoon fermented bean paste (Korean dwen jang or Japanese miso are suitable)
  • 2 tablespoons tablespoons fermented pepper paste (Korean gochujang)
  • 1 tablespoon soy sauce
  • 1 tablespoon honey
  • 1 tablespoon gochugaru + 1 pinch (Korean red pepper flakes)
  • 1 teaspoon coarse ground pepper
  • 1/2 teaspoon salt
  • 1/4 cup yellow onion, small dice
  • 3 pieces garlic, sliced thin
  • 14 ounces firm tofu, 1/2" cubes
  • 1/3 cup water
  • 1 tablespoon sesame seed oil
  • 3 pieces green onion
  • 2 teaspoons rice wine vinegar

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