Side Dishes

Steamed Kabocha & Tofu with Green Chili

Name: Steamed Kabocha & Tofu with Green Chili
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Cuisine: Korean
Ingredients: 14 g Kabocha squash; 14 g Tofu; 1.4 g Garlic; 10.5 g Green chili pepper; 2.4 g Soy sauce; 1.1 g Cheongju (rice wine); 12.3 g Dashi stock; 0.4 g Mirin (matsul); 0.4 g Sugar; 0.1 g Salt; 0.7 g Cooking oil

단호박 두부찜

Bite-sized steamed kabocha and blanched tofu cubes with sautéed garlic and green chili, drizzled with a light dashi-soy sauce.

📝 Step-by-Step Instructions

Wash the kabocha, halve, seed and steam.

Steamed Kabocha & Tofu with Green Chili — step 1

Peel the cooled kabocha and cut into bite-sized pieces.

Steamed Kabocha & Tofu with Green Chili — step 2

Cut the tofu into 1.5 cm cubes and blanch.

Steamed Kabocha & Tofu with Green Chili — step 3

Slice the garlic and green chili and sauté in a pan.

Steamed Kabocha & Tofu with Green Chili — step 4

Combine the sauce ingredients, bring briefly to a boil and cool.

Steamed Kabocha & Tofu with Green Chili — step 5

Arrange everything on a plate and drizzle with the sauce.

Steamed Kabocha & Tofu with Green Chili — step 6

📊 Nutrition Facts (per serving)

37.9Calories (kcal)

5.2 gCarbs

2 gProtein

1.6 gFat

220 mgSodium

Nutrition values are taken from the original recipe data and are approximate.

Source: adapted from the recipe database of the Ministry of Food and Drug Safety of Korea (Food Safety Korea), used under the Korea Open Government License (KOGL) Type 1. English translation and editing by coo K food.