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}

You may not have heard of seafood tofu stew before, since it’s not something you’d see on a restaurant menu. But it’s something my family would make in the winter, since it’s so soothing and even a little bit luxurious, despite being so simple to put together.

The stew has a mix of seafood (I used shrimp, clams, and crab sticks), soft tofu cubes, peas, and mushrooms in an aromatic chicken broth. The ingredient list isn’t long at 11 items, but the satisfaction potential is huge. The seafood and mushrooms create a lovely umami together with the broth, while the aromatics give it a heavenly fragrance.

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 seafood tofu stew

1. Saute the green onion and ginger
2. Cook the seafood
3. Add the broth and tofu and bring to a boil
4. Add the green peas and simmer
5. Braise with the mushrooms
6. Finish up with salt and pepper

Tofu is not a meat replacement

Tofu seems to have a reputation in the West as being primarily a meat substitute, but I think that’s unfair. In China, tofu has been made for thousands of years and is really its own food category. It can take on textures and flavors that meat cannot, and its nutritional profile is as much of a complement to meat as an alternative to it. If you’re hesitant to try this stew because of tofu’s reputation as “fake meat”, please take the chance – this dish will show you the light!

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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}

Author: Maggie Zhu

Course: Main

Cuisine: Chinese

Keyword: homestyle

Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 25 minutes minutes

Servings: 2 to 4 servings

Ingredients

• 1 tablespoon peanut oil (or vegetable oil)
• 1/2 lb (8 lb) 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

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