Cut the radish into thin 1-inch squares. Cut the zucchini into bite size pieces. Thinly slice the onion and chili pepper. Cut the scallion into 1-inch lengths.
Cut the tofu into 1/2-inch thick slices. Slice the meat into thin strips.
Preheat a small pot. Sauté the meat until no longer pink. Add the radish and continue to sauté until the radish is wilted.
Add the water, soybean paste, and chili pepper paste. Stir well to dissolve the pastes. Boil over medium high heat for 4 to 5 minutes.
Add the tofu, onion, zucchini and garlic. Boil for an additional 5 to 6 minutes. Stir in the vinegar, and throw in the scallion and chili pepper. Cook for another minute or two.
Serve with rice while it is still bubbling from the heat.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (567g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 87 (40%)|
|Amt Per Serving||% DV|
|Total Fat 9.7g||13 %|
|Saturated Fat 2.8g||14 %|
|Monounsaturated Fat 3.4g|
|Polyunsanturated Fat 2.4g|
|Cholesterol 28.5mg||9 %|
|Sodium 91.4mg||3 %|
|Potassium 785.1mg||21 %|
|Total Carbohydrate 14.6g||4 %|
|Dietary Fiber 2.3g||9 %|
|Sugars, other 12.3g|
|Protein 18.6g||27 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 218
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