Zucchini and Tofu with Salted Shrimp: A Mild Rice-Bowl Topping

Ingredients in the recorded preparation

• ½ Korean zucchini
• ¼ onion
• 1 block tofu
• ½ tablespoon each salted shrimp and minced garlic
• 1 packet broth powder
• ½ green-onion stalk
• pepper
• 2 tablespoons olive oil or perilla oil
• 100 ml water. Optional: 1 Cheongyang chilli.

Recorded cooking sequence

1. Cut the zucchini about 1 cm thick and quarter the slices. Slice the onion.
2. Heat the oil, add zucchini and onion, then garlic and broth powder, and stir-fry.
3. Add 100 ml water. When it boils, add cubed tofu and salted shrimp.
4. Cook until the liquid reduces and the zucchini and tofu are cooked.
5. Add chopped green onion and pepper. The source offers chilli for a hotter version and serves the dish over rice.

What makes this method different

Salted shrimp provides the named seasoning here; this is not the red gochujang tofu-braising style. The vegetables are cooked before the tofu and the small, measured water addition. Perilla oil is a source-supported alternative to olive oil, so it is retained. A different fish-sauce formula, by contrast, is not recorded and is not presented as equivalent.

Measurements and recipe scope

A “block” of tofu and a packet of broth powder are not weighed in the record. The source does not establish a serving count, calorie calculation, or shelf life. Those values are omitted rather than inferred from the English recipe format.