Hearty Winter Chinese Seafood Tofu Stew
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A warming and hearty Chinese seafood tofu stew perfect for winter, featuring soft tofu, shrimp, scallops, squid, and a flavorful sauce.
00:30:00 total
Serves 2
medium
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Ingredients
- soft tofu - 1 pk (1 package)
- scallops - 100 g (fresh or thawed)
- squid - 100 g (cleaned and sliced)
- shrimp - 100 g (peeled and deveined)
- Chinese cooking wine - watch the video to see (for cooking)
- ginger - 5 g (thinly sliced or minced)
- green onion - 5 g (chopped)
- tomato - 20 g (chopped)
- onion - 30 g (chopped)
- carrots - 20 g (sliced)
- soy sauce - 1/2 tsp (light soy sauce)
- tomato sauce - 1 tsp (ketchup or tomato paste)
- hoisin sauce - 1 tbsp (for sweetness and depth)
- salt - 2 g (to taste)
- cornstarch - watch the video to see (for thickening)
- pea shoots - watch the video to see (for garnish)
Instructions
- Prepare ingredients: Chop the green onion, tomato, onion, carrots, and ginger. Clean and prepare the seafood including scallops, squid, and shrimp.
- Cook aromatics: In a pot or wok, heat some oil and sauté ginger, green onion, onion, and carrots until fragrant.
- Add seafood and tomato: Add scallops, squid, shrimp, and chopped tomato to the pot. Stir-fry briefly to combine flavors.
- Add sauces and seasonings: Pour in Chinese cooking wine, soy sauce, tomato sauce, hoisin sauce, and salt. Stir well to mix.
- Add tofu and simmer: Gently add the soft tofu, breaking it into large chunks. Add water or broth as needed and simmer gently to allow flavors to meld.
- Thicken stew: Mix cornstarch with a little water to make a slurry and stir into the stew to thicken the broth to desired consistency.
- Finish and garnish: Add pea shoots on top as garnish just before serving.
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