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}
Servings: 2 to 4 servings
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.
Notes
- 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