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

"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

How to Make It

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.

Ratings & Reviews

Jing512's Review

fivespice
July 07, 2013
Not bad, I would add more spice to it though

fivespice's Review

Jing512
February 19, 2012
My husband is doing a slow carb diet and this, in addition to being tasty, filled the requirements! I cut back on the spice because we wanted to share this with our toddler, and I added a dash of fish sauce and soy sauce, used zucchini & carrot, and it was delicious! Have added to our recipe rotation.