Soya bean paste stew

Name: Soya bean paste stew
Cuisine: Chinese
Ingredients: 25 g/1 oz enoki mushrooms; 15 ml/1 tbsp sesame oil, plus extra for drizzling; 50 g/2 oz beef, finely chopped; 30 ml/2 tbsp soya bean paste; ½ onion, finely chopped; 10 ml/2 tsp finely chopped garlic; 550 ml/18 fl oz/2½ cups fish stock; 1 red chilli, seeded and sliced diagonally; ½ courgette (zucchini); 1 spring onion (scallion), sliced, to garnish; 175 g/6 oz firm tofu, drained and cut into bitesize cubes

Preparation info

Serves
2

Difficulty
Easy

Appears in

The Tofu Cookbook

By Becky Johnson

Published 2017

About

This rich Chinese stew is a really thick and hearty casserole. The slow cooking imparts a deep, complex flavour full of spiciness. It is a satisfyingly warm dish, ideal for cold evenings, and goes particularly well with the flavour of flame-grilled meat.

Ingredients

½ courgette (zucchini)
25 g/1 oz enoki mushrooms

Asia
China
Stew
Main course
Gluten-free

Method

Thickly slice the courgette, and then cut the slices into quarters.
In a casserole dish or heavy pan, heat the sesame oil over a high heat. Add the beef and soya bean paste to the pan, and cook until golden brown. Then add the onion and garlic to the pan and sauté gently. Add the fish stock and bring to the boil.
Next add the chilli and courgette slices

Ingredients

Method

Photos