Savory Tuna and Tofu Simmer
A Hearty Tuna and Tofu Stew: The Perfect Blend of Stew and Braise with Plenty of Vegetables
A flavorful tofu stew made with tuna and vegetables, reminiscent of a ‘jjigae’ (stew) but with a richer, simmered consistency.
Main Ingredients- 1 block Firm Tofu (approx. 300g)
- 1 can Tuna (150g)
- 1/2 Onion (approx. 100g)
- 3 leaves Napa Cabbage (approx. 100g)
- 1/2 Scallion (approx. 50g)
- 1/3 Carrot (approx. 50g)
- 1 cup Dashi Stock or Anchovy Stock (200ml)
- A little Sesame Oil
- A little Toasted Sesame Seeds
Seasoning Sauce- 3-4 Tbsp Soy Sauce (regular or brewed)
- 1 Tbsp Mirin (Rice Wine)
- 1 Tbsp Minced Garlic
- 1 Tbsp Gochugaru (Korean Chili Flakes) (optional, for spiciness)
- 1/2 Tbsp Sugar or Corn Syrup (adjust sweetness)
- A pinch of Black Pepper (optional)
- 3-4 Tbsp Soy Sauce (regular or brewed)
- 1 Tbsp Mirin (Rice Wine)
- 1 Tbsp Minced Garlic
- 1 Tbsp Gochugaru (Korean Chili Flakes) (optional, for spiciness)
- 1/2 Tbsp Sugar or Corn Syrup (adjust sweetness)
- A pinch of Black Pepper (optional)
Cooking Instructions
Step 1
First, prepare the vegetables. Julienne the carrot, onion, and napa cabbage into thick strips, about 0.5cm wide. Cutting them too thinly will cause them to become mushy when cooked, so a slightly thicker cut will provide a better texture. Slice the scallion diagonally.
Step 2
Cut the tofu into thick slices, about 1.5 to 2cm thick. Slicing them too thinly might cause them to break apart during cooking, so a thicker cut is recommended.
Step 3
Let’s make the key to a delicious braise: the seasoning sauce. In a bowl, combine 3-4 Tbsp soy sauce, 1 Tbsp mirin, 1 Tbsp minced garlic, 1 Tbsp gochugaru (if you prefer it spicy), 1/2 Tbsp sugar or corn syrup, and a pinch of black pepper (if desired). Mix well until thoroughly combined.
Step 4
Now, let’s start simmering! In a wok or a wide pot, spread the julienned onion and cabbage at the bottom. This layer of vegetables prevents the tofu from sticking to the bottom and helps their sweetness meld into the braising liquid. Drizzle 1 Tbsp of the seasoning sauce evenly over the vegetables.
Step 5
Arrange the sliced tofu around the edges of the pot for a nice presentation. Drain the oil from the canned tuna and place the tuna flakes on top of the tofu. You can lightly incorporate some of the tuna oil for extra flavor, but if you prefer a cleaner taste, drain it completely.
Step 6
Pour the remaining 2-3 Tbsp of seasoning sauce evenly over the tofu and tuna. Then, add enough dashi stock or anchovy stock (or plain water if you don’t have stock) to cover the ingredients partially. Using stock will add a deeper umami flavor.
Step 7
Finally, arrange the julienned carrots and diagonally sliced scallions on top. Bring to a boil over high heat, then reduce to medium-low heat, cover, and let it simmer for about 10-15 minutes. Spooning some of the broth over the ingredients occasionally will help the flavors distribute evenly.
Step 8
Simmer until the tofu has absorbed the flavors and the sauce has thickened to your liking. Turn off the heat, drizzle a little sesame oil, and sprinkle with toasted sesame seeds for a final touch. Enjoy this delicious dish with a warm bowl of rice!
