One-Pan Ondol-Tang Style Tofu
When you want the deep, comforting warmth of Korean stew without the multi-step cleanup.
Look, some days just require a bowl of something warm and spicy to reset your brain. This Ondol-tang inspired tofu dish hits that exact note. It’s designed for those nights when you're exhausted but still want a 'real' meal—not just toast. By using a single heavy pot (or deep skillet), we simmer the tofu and veggies in a rich, savory broth until everything is tender. The flavors are bold, earthy, and deeply satisfying. It feels like a hug in a bowl, but because it’s all made in one pan, you can spend less time scrubbing and more time actually relaxing.
Ingredients
- 1 lb firm tofu — pressed and cubed
- 2 cup water or vegetable broth
- 3 tbsp doenjang (Korean soybean paste)
- 2 cup zucchini — chopped
- 1 cup shiitake mushrooms — sliced
- 2 unit green onions — chopped
- 1 tsp minced garlic
- 1 tsp fresh ginger — grated or minced
- 1 tsp gochugaru (Korean red chili flakes)
- 1 pinch sesame oil
Method
- 1 In a large pot or heavy skillet, combine the liquid, doenjang paste, gochugaru, garlic, and ginger.
- 2 Stir well until the paste is fully dissolved into the liquid.
- 3 Add the cubed tofu, zucchini, and mushrooms to the pot.
- 4 Bring to a boil over medium-high heat, then reduce to a simmer.
- 5 Cover and simmer for 15 minutes, or until the vegetables are tender.
- 6 Stir in the green onions and a drizzle of sesame oil just before serving.
Variations
- Extra Spicy — Add an extra teaspoon of gochugaru if you want more of a kick.
- Veggie Boost — Substitute some zucchini for spinach, tossing the spinach in during the last 2 minutes of simmering.
Notes
If you can't find doenjang paste at your local grocer, you can substitute it with a mix of miso paste and a tiny pinch of soy sauce for a similar savory depth.
Equipment that helps
- Heavy-bottomed pot or skillet — Allows for even heat distribution while simmering the broth and tofu simultaneously.
Find more dinners like this
More like this
