Spicy Seafood and Tofu Stew
How to Make a Deliciously Spicy Seafood and Tofu Stew
Warm broth with tender tofu. While there are many types of soup dishes, when soft tofu is added to a spicy broth, the heartiness and flavor seem to double. With the increase in the vegetarian population, there are truly diverse processed soy products available nowadays. In Canada, in particular, there seem to be many meat substitute foods utilizing soy. Although various products are on the market, tofu remains perhaps the most popular processed soy food. It’s an excellent source of quality protein, and its soft, savory taste makes it a versatile ingredient in many dishes. Today, we’ll make a ‘Spicy Seafood Tofu Stew’ that can be enjoyed like a spicy fish stew by adding seafood. It’s a dish that perfectly complements a warm meal.
Stew Ingredients- 1/2 block Tofu (approx. 150g)
- 100g Cremini mushrooms (or oyster, shiitake mushrooms)
- 1/2 Onion (medium size)
- 1/3 Zucchini (or Korean zucchini)
- 1/2 stalk Scallion (Green onion)
- 150g Prepared seafood mix (shrimp, squid, clam meat)
- 1 Tbsp Gochugaru (Korean chili powder)
- 1/3 tsp Black pepper
- 1/2 Tbsp Salt (or to taste)
- 1 Tbsp Minced garlic
Broth Preparation- Broth pack (2 anchovies, 2 pieces dried kelp)
- 1.5 Tbsp Tsuyu (Japanese dipping sauce; can substitute with udon soup base or soy sauce)
- 500mL Water (approx. 2 cups)
- 1 Chili pepper (for a spicier kick)
- Broth pack (2 anchovies, 2 pieces dried kelp)
- 1.5 Tbsp Tsuyu (Japanese dipping sauce; can substitute with udon soup base or soy sauce)
- 500mL Water (approx. 2 cups)
- 1 Chili pepper (for a spicier kick)
Cooking Instructions
Step 1
First, prepare the ingredients for the stew. Cut the tofu into large, roughly 1.5cm thick pieces. Slice the onion, and cut the zucchini into half-moon shapes. Chop the scallions diagonally. Clean the mushrooms and cut them into bite-sized pieces. Feel free to use any type of mushroom that is easily available or that you prefer. For example, oyster mushrooms or shiitake mushrooms will also make this stew very delicious.
Step 2
Let’s make a simple and refreshing broth. In a pot, add 500mL of water and the broth pack (containing 2 anchovies and 2 pieces of dried kelp). Add 1.5 Tbsp of Tsuyu. If you don’t have Tsuyu, you can substitute it with an udon soup base or soy sauce. For an extra spicy kick, add one chili pepper whole. Boiling these ingredients together will create a flavorful broth with minimal effort.
Step 3
Now, let’s start cooking the stew. In a pot, add the prepared seafood mix and sliced onions. Pour in the broth you just made. Bring it to a boil over high heat.
Step 4
Cook on high heat until it comes to a rolling boil. As it boils, carefully skim off any foam or impurities that rise to the surface. This step is crucial for a clean and pleasant taste in the final stew. A tip: anchovies and kelp can release a bitter taste if boiled for too long, so it’s best to remove them once the broth starts boiling vigorously.
Step 5
Once the broth is boiling, it’s time to season. Add 1 Tbsp of gochugaru (Korean chili powder), 1/3 tsp of black pepper, and 1/2 Tbsp of salt. It’s best to add seasonings gradually and adjust to your preference, rather than adding them all at once. Also, add 1 Tbsp of minced garlic to enhance the spicy aroma.
Step 6
Finally, add the tofu pieces, sliced zucchini, and scallions to the pot. Let it simmer for about 4 minutes. This will allow the tofu to cook through gently and the vegetables to infuse their flavors into the broth. Taste the stew and add a little more salt if needed to reach your desired seasoning. Your delicious Spicy Seafood Tofu Stew is now complete! It’s a perfect dish to enjoy with a bowl of hot rice. This stew makes a wonderful addition to any home-cooked meal.
