Spicy soft tofu and seafood stew

Name: Spicy soft tofu and seafood stew
Yield: Serves 2–3
Ingredients: 1.5 ml/¼ tsp Thai fish sauce; salt; ½ green chilli, sliced; 2.5 ml/½ tsp dark soy sauce; ⅓ leek, sliced; ½ red chilli, sliced; 500 ml/17 fl oz/generous 2 cups water or beef stock; 6 peeled raw prawns (shrimp); 15 ml/1 tbsp light soy sauce; 6 clams; 25 g/1 oz enoki mushrooms; 15 ml/1 tbsp vegetable oil; 50 g/2 oz beef, finely chopped; 7.5 ml/1½ tsp Korean chilli powder; 5 ml/1 tsp crushed garlic; 500 ml/17 fl oz/generous 2 cups water or beef stock; 300 g/11 oz soft tofu, drained

Preparation info

Serves
2–3

Difficulty
Easy

Appears in

The Tofu Cookbook

By Becky Johnson

Published 2017

About

The underlying fiery spiciness of this dish really helps to emphasize its seafood flavours. Clams and prawns are served in a piquant soup with a medley of vegetables, with creamy tofu melting into the rich sauce.

Ingredients

300 g/11 oz soft tofu, drained
15 ml/1

Starter
Spicy

Method

Break the block of tofu into small pieces with your hands, place them in a bowl and marinate with the soy sauce and a pinch of salt for about 1 hour.
Scrub the clams in cold running water. Discard the caps from the enoki mushrooms.
In a flameproof casserole dish or heavy pan, heat the vegetable oil over a high heat. Add the chopped beef and stir-fry unti

Ingredients

Method

Photos