Soon Du Bu

"After I got married, my Korean mother-in-law taught me to make some traditional Korean recipes so my husband wouldn't pine away for her delicious cooking. This recipe is one of my favorites because it's easy and quick. Serve it with steamed white rice." -Elan Perry, Marietta, GA

Yield: 4 servings (serving size: about 3/4 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 117
  • Calories from fat: 37%
  • Fat: 4.8g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 1.6g
  • Polyunsaturated fat: 1.7g
  • Protein: 14.1g
  • Carbohydrate: 3.8g
  • Fiber: 0.8g
  • Cholesterol: 96mg
  • Iron: 2mg
  • Sodium: 511mg
  • Calcium: 60mg

Ingredients

  • 2 teaspoons dark sesame oil
  • 1/4 pound medium shrimp, peeled and coarsely chopped
  • 1/4 teaspoon salt
  • 1/4 teaspoon crushed red pepper
  • 1/8 teaspoon black pepper
  • 2 garlic cloves, minced
  • 3/4 cup fat-free, less-sodium chicken broth
  • 1 (14-ounce) package reduced-fat firm tofu, drained
  • 1/2 cup finely chopped zucchini
  • 1/4 cup green onions, cut into (2-inch) pieces
  • 1 large egg, lightly beaten

Preparation

  1. Heat oil in a large saucepan over medium heat. Add shrimp; sauté 2 minutes. Add salt, red pepper, black pepper, and garlic; sauté 1 minute. Add broth and tofu, stirring to crumble tofu. Cover, reduce heat, and simmer 10 minutes. Stir in zucchini, onions, and egg; cook 5 minutes.
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