
A vegetarian gochujang stew with pumpkin, tofu, mushrooms, and rice.
200 gTofu
240 gPumpkin
150 gMushrooms
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10 gGarlic
0.5 cupRice
25 gGochujang
1.5 cupsVegetable broth
2 tspCooking oil
To tasteSalt
To tasteBlack Pepper
Cook rice until tender.
Sauté mushrooms and garlic in cooking oil, then add pumpkin, tofu, gochujang, vegetable broth, salt, and black pepper.
Simmer until the pumpkin is tender and serve the stew with rice.