Seafood Tofu Stew
A delicious and authentic soups and broths recipe for Seafood Tofu Stew, prepared with traditional seasonings and techniques.
Ingredients
- • 1 tablespoon peanut oil ((or vegetable oil))
- • 1/2 lb (225 g) mixed seafood ((about 1 and 1/2 cup prawns, scallops and / or squid))
- • 2 teaspoons ginger (, minced)
- • 1 spring onions (, sliced)
- • 1 cup green peas
- • 1 pack (1 lb / 450 g) soft tofu (, cubed)
- • 1 pack (5 oz / 150 g) shimeji mushroom ((or other preferred mushrooms))
- • 1 1/2 cups chicken broth
- • 1/2 teaspoon salt ((or to taste))
- • 1/4 teaspoon black pepper ((or to taste))
- • 1 tablespoon cornflour
Preparation Steps
Heat the oil in a medium dutch oven or a medium frying pan. When oil is hot, add ginger and spring onions. Stir a few times, until fragrant.
Add the seafood and stir until the surface is cooked, about 2 minutes.
Pour in the chicken broth and carefully add the tofu. Bring to a boil then reduce heat.
Add the green peas. Simmer for 5 minutes or so.
Add the mushrooms and keep simmer until the mushrooms turn tender, 2 to 3 minutes.
Sprinkle it with salt and pepper. Taste the broth and adjust seasoning if necessary.
Mix the cornflour with 2 tablespoons of water. Drizzle into the broth and stir immediately to mix it in. Cook until the broth thickens. Transfer everything to a serving bowl and serve hot as a main dish, or one of the main dishes in a multi-course meal.