Seafood Tofu Stew
Seafood Tofu Stew is a delicious and nourishing homestyle dish that is super easy to make. If you need a quick, hot one-pot dinner for a cold day, this stew is perfect for you. {Gluten-Free}
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
- 1 tbsp peanut oil ((or vegetable oil))
- 1/2 lb (225 g) mixed seafood ((about 1 and 1/2 cup shrimp, scallops and / or squid))
- 2 tsp ginger (, minced)
- 1 green onion (, 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 cup chicken broth
- 1/2 tsp salt ((or to taste))
- 1/4 tsp black pepper ((or to taste))
- 1 tbsp cornstarch
Instructions
- 1
Heat the oil in a medium dutch oven or a medium skillet. When oil is hot, add ginger and green onion. Stir a few times, until fragrant.
- 2
Add the seafood and stir until the surface is cooked, about 2 minutes.
- 3
Pour in the chicken broth and carefully add the tofu. Bring to a boil then reduce heat.
- 4
Add the green peas. Simmer for 5 minutes or so.
- 5
Add the mushrooms and keep simmer until the mushrooms turn tender, 2 to 3 minutes.
- 6
Sprinkle it with salt and pepper. Taste the broth and adjust seasoning if necessary.
- 7
Mix the cornstarch 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.