Dinner on my own

The husband and I are relatively newlyweds (just over a year now), and one of the biggest changes for me was having someone other than myself to cook for everyday.  Those occasions where I only have myself to cook for are few and far between.  One major difference between the husband and I is that a meal, especially dinner, is not quite complete without some meat involved.  I, on the other hand, can happily go without meat for days, even weeks at a time.  So when he had dinner plans with his friends, I took the opportunity to make myself a simple meal that I wouldn’t cook for him – a simple soon dubu chiggae (Korean tofu stew).  I adapted this recipe from The Budding Cook.

Simple soon dubu chiggae

• 1 block extra soft tofu, broken into large chunks
• dried shiitake mushrooms (however many you’d like)
• 2 T kochujang (Korean hot pepper paste, and customize based on how spicy you’d your chiggae to be)
• 2T Korean Red Pepper Powder
• Chicken stock (I use free range, organic low sodium stock)
• 1 egg
• 2 cloves garlic, minced
• 1 tsp canola oil
• 1/2 tsp toasted sesame oil

1. Heat the oil in a saute pan with deep sides.  Fry the garlic for about a minute, until fragrant.
2. Add the tofu, kochujang, and red pepper powder.  Toss until everything is combined.
3. Add just enough stock to cover the tofu, and bring to a boil.  Let simmer for a few minutes so the flavors can meld together.
4. Turn off the heat, and crack in the egg.  Stir so that it cooks through a bit.  Drizzle sesame oil over the top.  Serve with rice.

 BTW, this is my first post!