Spicy Soft Tofu Stew with Seafood
- 2 tablespoons vegetable oil
- 5 scallions, thinly sliced
- 4 cloves garlic, minced or grated
- ½ teaspoon peeled and grated ginger
- 2 tablespoons Korean red pepper flakes (gochugaru)
- 1 cup seafood stock or water
- 19 ounces soft tofu or soft silken tofu, broken into small chunks
- 1 teaspoon salt
- ½ onion, diced
- 1 cup mixed seafood (squid, scallop, and shrimp)
- 1 teaspoon soy sauce, or more to taste
- 4 large eggs
- cooked rice
- Heat a medium pot over low heat and add the oil. Reserve 1 tablespoon of the scallion slices and add the rest to the pot. Stir with a wooden spoon to coat the scallion in oil. When the scallion turns bright green and its fragrance is released, about 5 minutes, stir in the garlic and ginger. Sweat the garlic and ginger without browning them until their fragrance is released, about 3 minutes. Add the gochugaru and stir to mix thoroughly.
- Add the stock, tofu, and salt and stir to combine. Turn the heat to high and bring to a boil. Add the onion and reduce the heat to medium. Simmer until the onion is soft.
- For the seafood tofu stew, any combination of the seafood listed above can be added. Cut the squid body into slices, if using. Add the scallop first since it takes slightly longer to cook. Bring to a boil, then add the squid and shrimp. Stir to mix and cook until the squid turns opaque and the shrimp turns pink. Carefully add eggs, one at a time and separately in the pot. Simmer for a couple of minutes until the egg whites are cooked and the yolks remain runny. Turn off the heat.
- Adjust seasoning with the soy sauce if necessary. Garnish with the reserved scallion. Serve hot with rice.
Add broccoli or zucchini for some extra veggie and color!
What others are saying
Steven Gomes says:
Love how the tofu soaks up the sauce and flavor. I used chicken stock instead of seafood stock and it still worked well. This is a great stew, and it's really good with rice too.
Anthony Cohen says:
Swapped out tofu and added chicken to this delicious, flavorful stew. It's perfect to serve with Jasmine rice. Love the spicy broth. The best part of this recipe is how quick it is to make. Especially if you use fresh seafood that doesn't need to be thawed.
Jeremy Hughes says:
Made the spicy broth and the tofu, but used shrimp only instead of scallops and squid. It was very good, but the best part is that is literally only takes 30 minutes. Oh, and I also left out the soft eggs.
Jessica Scott says:
This stew was really good. I never thought I would use tofu in a dish that wasn't vegetarian or vegan, but it works. It really add a delicious flavor to the broth. I added extra soy sauce because I'm addicted to that stuff. Definitely going to make this again!
Aja A says:
I really, really, really loved this stew a lot - as you can tell. It may not come off as the most visually appealing, but it makes up for it in flavor. The eggs added richness and the seafood was cooked to perfection which was just saturated in all of the broth. I even added some leftover fried tofu puffs just for the heck of it. So good and will definitely make again.