Seafood tofu stew close up

You may not have come across seafood tofu stew before, because it is not a dish you see on a restaurant menu. It is a home cook’s dish, the kind my family cooked in winter when we wanted something soothing that still tasted a little luxurious. Soft tofu cubes, a mix of seafood, peas, and mushrooms sit in a chicken broth, and the seafood and mushrooms give the broth a savory quality while the ginger and green onion make it fragrant.

I grew up eating this at home in the cold months, when a hot bowl of something silky was worth more than a fancy meal out. The seafood makes it a treat, but nothing about it is fussy, which is exactly why it stayed in my winter cooking. If you already love a soft tofu dish like crab roe tofu, this stew works the same soft creamy texture into a lighter broth.

I make this in one pot from start to finish. I bloom the ginger and green onion in hot oil, cook the seafood just until the surface turns opaque, then pour in the broth, slide in the tofu, and let the peas and mushrooms simmer before I finish with a light cornstarch slurry. It is a 25-minute dinner, so pull the pot out on the next cold night when you want a hot bowl without a long cook. Enjoy it!

Chinese style seafood tofu stew

Ingredients

Here is all I use to make this delicious homemade seafood tofu stew recipe at home:

seafood tofu stew ingredients

Frozen vs. fresh seafood 

While you can use fresh seafood and get stellar results, this dish is also great with a frozen seafood mix to save time, and probably also money. I like to keep some frozen seafood on hand for exactly this dish, as well as for seafood pasta. That way, I can whip up a tasty seafood dish on a moment’s notice.

Give soft tofu a try

I know that soft tofu is not as popular outside Asia, as the firm one (or extra firm) is more common, but hear me out! Soft tofu has a delightful creamy texture that goes so nicely with the silky broth in this recipe. You’ll want to use a spoon, not chopsticks, to eat it, so that the cubes will stay intact. It’s important to stir gently so that the cubes don’t break as you’re cooking.

Good chicken stock will elevate your seafood tofu stew

Since this recipe is relatively simple, the chicken broth plays an important role in the flavor profile of the dish. For this reason, the stew will really benefit from using a richer chicken stock or broth. I love both the Kirkland organic chicken stock from Costco and Better than Bouillon roasted chicken base. Also, homemade chicken broth will work wonders.

Alternative mushroom types

I used shimeji mushrooms in this recipe, because it’s fast to cook through and its mild flavor works perfectly with the seafood. However, you can also use regular white mushrooms, brown mushrooms, oyster mushrooms, or enoki mushrooms.

If you use white, brown or oyster mushrooms, you might need to increase the cooking time by 2 to 3 minutes. If using enoki mushroom, reduce the cooking time to 1 to 2 minutes. 

How to Make

1. Cook the aromatics: Heat the oil in a medium dutch oven or a medium skillet. When the oil is hot, add the ginger and green onion. Stir a few times, until fragrant.

Saute the green onion and ginger

2. Cook the seafood: Add the seafood and stir until the surface is cooked, about 2 minutes. It does not need to cook through here, since it will finish in the broth.

Cook the seafood

3. Add the broth and tofu: Pour in the chicken broth and carefully add the tofu. Bring to a boil, then reduce the heat. Stir slowly from now on so the soft tofu cubes stay intact.

Add the broth and tofu and bring to a boil

4. Simmer the peas: Add the green peas. Simmer for 5 minutes or so.

Add the green peas and simmer

5. Add the mushrooms: Add the mushrooms and keep simmering until they turn tender, 2 to 3 minutes. If you use white, brown, or oyster mushrooms, give them 2 to 3 minutes more, and if you use enoki, pull back to 1 to 2 minutes.

Braise with the mushrooms

6. Season: Sprinkle in the salt and pepper. Taste the broth and adjust the seasoning if needed.

Finish up with salt and pepper 

7. Thicken and serve: Mix the cornstarch with 2 tablespoons of water. Drizzle it into the broth and stir immediately to mix it in. Cook until the broth thickens, then transfer everything to a serving bowl and serve hot.

Seafood Tofu Stew

My Cooking Tips

Stir with a light hand: Once the tofu goes in, I switch from stirring to nudging. Soft tofu breaks apart if you push it around, so I move it as little as possible and let the simmer do the work.

Use a spoon at the table, not chopsticks: I eat this with a spoon so the soft cubes stay whole on the way to my mouth. Chopsticks tend to split them.

Do not overcook the seafood: I only sear the surface before the broth goes in, then let it finish slowly in the simmer. Seafood turns rubbery fast, so the short cook keeps it tender.

Taste the broth before you thicken it: Because there are so few ingredients, the broth is where this dish is won or lost. I taste and adjust the salt right before the slurry goes in, since that is the moment the stew turns rich instead of thin.

Add the slurry off a hard boil: I stir the cornstarch and water together right before I need it, then drizzle it into a gentle simmer while stirring so it thickens smoothly instead of clumping.

How to Serve

I serve this stew straight from the pot into wide bowls, with a bowl of steamed rice next to it so everyone can spoon the thickened broth over the top.

For a fuller table, I set the stew down as the seafood dish and round it out with a couple of others. A plate of Chinese zucchini stir fry keeps the meal light, a heartier beef and flat bean stir fry brings a second protein to the table, and a tangle of cabbage glass noodles stir fry rounds it into a proper spread with steamed rice.

Frequently Ask Questions

Can I use frozen seafood instead of fresh?

Yes, and I usually do. Fresh seafood gives stellar results, but a frozen seafood mix saves time and money, and I keep a bag in the freezer so I can make this on a moment’s notice. Thaw it before it goes into the pot so it cooks through at the same rate.

What mushrooms work best in this stew?

I use shimeji mushrooms because they cook fast and stay mild against the seafood. White, brown, oyster, or enoki all work too, so use whichever you have. Just adjust the simmer time, a few minutes more for the sturdier mushrooms and a minute or two less for enoki.

Why does my tofu keep breaking apart?

Soft tofu is delicate, so it splits when it is stirred too much. I add it carefully, then switch to slow, gentle movements for the rest of the cook. Bringing the broth down from a hard boil to a simmer before the tofu goes in also helps the cubes hold their shape.

How long do leftovers keep in the fridge and freezer?

Leftovers keep in a covered container in the fridge for up to 2 days, and I reheat them slowly over low heat so the seafood does not turn rubbery. I do not freeze this one, because soft tofu turns spongy and weeps water after it thaws, which changes the whole texture of the stew.

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seafood tofu stew

Chinese Seafood Tofu Stew

By Maggie Zhu
5 from 4 votes
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 2 to 4 servings
Print
This Chinese Seafood Tofu Stew is a nourishing homestyle one-pot dish I make with mixed seafood, soft tofu, and mushrooms in an aromatic chicken broth. It is a quick, hot dinner for a cold day, and the whole pot comes together in 25 minutes.

Ingredients 

  • 1 tablespoon peanut oil (or vegetable oil)
  • 1/2 lb (225 g) mixed seafood (about 1 and 1/2 cup shrimp, scallops and / or squid)
  • 2 teaspoons 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 cups chicken broth
  • 1/2 teaspoon salt (or to taste)
  • 1/4 teaspoon black pepper (or to taste)
  • 1 tablespoon cornstarch

Instructions

  • 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.
  • 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 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.

Ingredient Substitution Guide

Notes

  1. You can use fresh seafood or frozen. Any mix would work, but some of my favorite items are shrimps, scallop, clams, and crab sticks.

Nutrition

Serving: 1serving, Calories: 180kcal, Carbohydrates: 12.8g, Protein: 15g, Fat: 8.7g, Saturated Fat: 1.4g, Cholesterol: 26mg, Sodium: 455mg, Potassium: 425mg, Fiber: 2.7g, Sugar: 3.8g, Calcium: 164mg, Iron: 3mg

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