korean

Tofu and Zucchini Stir Fry with Doenjang Butter Sauce

Name: Tofu and Zucchini Stir Fry with Doenjang Butter Sauce
Yield: 1 serving
Cuisine: korean
Ingredients: 304 g firm tofu, cubed; 257 g zucchini, half-moons; 105 g yellow onion, sliced; 23 g doenjang (fermented soybean paste); 21 g unsalted butter; 12 g neutral cooking oil; 47 g water; 6 g toasted sesame oil; 18 g scallion, sliced; 0.58 g black pepper

This pan-fried dish pairs firm tofu, cubed with zucchini, half-moons, doenjang and unsalted butter. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Easy

Balanced Vegetarian High satiety

Set your calorie target 650 kcal

300 kcal 2000 kcal

Build a meal plan

Estimated macros per portion

29 g Protein

28 g Carbohydrates

51 g Fat

9 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

304g firm tofu, cubed 231 kcal
257g zucchini, half-moons 44 kcal
105g yellow onion, sliced 42 kcal
23g doenjang (fermented soybean paste) 21 kcal
21g unsalted butter 151 kcal
12g neutral cooking oil 106 kcal
47g water 0 kcal
6g toasted sesame oil 53 kcal
18g scallion, sliced 6 kcal
1g black pepper 1 kcal

Cooking instructions

firm tofublack pepper
Pat tofu dry and cut into bite-size cubes. Season lightly with black pepper.
firm tofu
Heat oil in a skillet over medium-high heat. Pan-fry tofu until golden on two sides, about 6-8 minutes total.
zucchiniyellow onion
Add zucchini and onion; stir-fry 3-4 minutes until zucchini is just tender.
doenjang (fermented soybean paste)unsalted butterwater
Lower heat to medium. Stir in butter, doenjang, and water to make a glossy sauce that coats everything, 1-2 minutes.
toasted sesame oilscallion
Remove from heat, drizzle with sesame oil, and garnish with scallion. Serve hot.