Rating: 4 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

"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

Elan Perry, Marietta, GA
Recipe by Cooking Light May 2006

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Yield:
4 servings (serving size: about 3/4 cup)
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Ingredients

Ingredient Checklist

Directions

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  • 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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Nutrition Facts

117 calories; calories from fat 37%; fat 4.8g; saturated fat 0.9g; mono fat 1.6g; poly fat 1.7g; protein 14.1g; carbohydrates 3.8g; fiber 0.8g; cholesterol 96mg; iron 2mg; sodium 511mg; calcium 60mg.
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