Korean-Inspired Tofu and Mushroom Stew with Chayote

Ingredients

• 1 block (14 oz) firm tofu, pressed and cubed
• 1 cup sliced mushrooms (shiitake or cremini)
• 1 cup diced chayote
• 1/4 cup sliced yellow onion
• 2 cloves garlic, minced
• 1 tablespoon gochujang (Korean chili paste)
• 1 tablespoon soy sauce (or tamari for gluten-free)
• 1 teaspoon sesame oil
• 4 cups vegetable broth
• 1/4 cup chopped scallions for garnish
• 1/2 teaspoon toasted sesame seeds for garnish

Instructions

1. In a large pot or Dutch oven, heat sesame oil over medium heat.
2. Add yellow onion and cook until softened, about 3-4 minutes.
3. Add minced garlic and cook for another minute until fragrant.
4. Stir in gochujang and soy sauce, cooking for 30 seconds to meld flavors.
5. Add vegetable broth, diced chayote, sliced mushrooms, and cubed tofu to the pot.
6. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until chayote is tender and flavors have melded.
7. Season with additional soy sauce or salt if needed.
8. Ladle the stew into bowls and garnish with chopped scallions and toasted sesame seeds.