I’ll never forget the first time I made Silken Tofu Seafood Stew. It was on a chilly day, the kind that calls for something warm and deeply comforting. I had just come back from the market, carrying fresh shrimp, plump bay clams, and a block of the softest tofu I could find. As I unpacked, the idea of Silken Tofu Seafood Stew filled my mind. This Korean-inspired dish is all about simplicity and rich flavors, and I knew I was in for a treat that day.
Starting the Stew
To start, I heated a generous splash of chili oil in a large pot, letting the spicy fragrance bloom as I added garlic and a bit of chili powder. The kitchen instantly filled with an aroma that hinted at the warmth this dish would bring. When I tossed in the shrimp and bay clams, they sizzled in the oil, taking on the vibrant red color of the chili powder. The seafood only needed a quick sauté to absorb that initial burst of flavor before I added the anchovy broth—a crucial component in Silken Tofu Seafood Stew that gives it an unmistakable umami depth.
Adding Silken Tofu and Vegetables
Then came the silken tofu, the star of the dish. It felt almost therapeutic, gently breaking it into chunks over the pot. I added sliced mushrooms too, knowing they’d soak up the rich, spicy broth. As everything simmered together, the tofu started to take on a soft, savory flavor, blending beautifully with the seafood. https://www.allrecipes.com/gallery/sauces-for-fish-recipes/Just before serving, I cracked an egg directly into the stew, letting it poach lightly to create a silky, rich texture that would swirl through each spoonful.
To finish, I drizzled a bit of sesame oil and sprinkled fresh green onions on top. As I ladled the steaming Silken Tofu Seafood Stew into bowls, I was already imagining how the first bite would taste—creamy tofu, tender shrimp, and a broth that carried just the right amount of heat and umami. Served with a bowl of jasmine rice, it was the kind of meal that wraps you in warmth and flavor, the perfect ending to a cold day.
Table of Contents
Chef’s Notes- Silken Tofu Seafood Stew
- Prep Ahead: Prep all ingredients before starting, as the stew cooks quickly. This will help avoid overcooking the seafood and tofu.
- Control the Heat: When sautéing the garlic and chili powder, keep the heat low to prevent burning. Burnt chili powder can turn bitter.
- Perfectly Cooked Shrimp: Add the shrimp when the broth is hot but not yet boiling; this keeps them tender and prevents overcooking.
- Tofu Handling: Silken tofu is delicate, so gently slide it into the pot and break it into chunks with a spoon rather than stirring vigorously.
- Layering Flavor: If you want more depth, add a splash of white wine or a touch more soy sauce to the broth before it boils.
- Vegetable Additions: Spinach, zucchini, or napa cabbage make great additions for extra flavor and texture, enhancing the stew’s nutritional profile.
- Egg Texture: Crack the egg directly into the broth for a poached texture, or whisk it in a small bowl and pour it in slowly for ribbons of egg throughout the stew.
Silken Tofu Seafood Stew
4
servings20
minutes15
minutes300
kcal35
minutesDive into the comforting embrace of our Silken Tofu Seafood Stew, a harmonious blend of tender silken tofu, succulent shrimp, and fresh bay clams simmered in a flavorful broth. This vibrant Korean-inspired dish bursts with umami and a gentle kick of spice, making it perfect for any meal. Whether you’re a seasoned cook or a kitchen novice, this recipe offers simplicity without compromising on taste. Let the aromatic herbs and rich flavors transport your taste buds to the heart of Korean cuisine. Ideal for those seeking a healthy, hearty, and satisfying stew that’s quick to prepare!
Ingredients
- Protein Seafood
3-4 large shrimp tails and heads removed
3.9 ounces cleaned bay clams
- Vegetables
2 portobello mushrooms portobello mushrooms stems removed and thinly sliced
3.5 ounces button mushrooms trimmed and briefly rinsed
1 stalk green onion finely chopped diagonally
- Dairy
1 egg egg
- Tofu
12 ounces silken tofu
- Broth Oils
1.5 cups dried kelp and anchovy broth
1 tablespoon chili oil or vegetable oil
2 tablespoons chili powder (cayenne pepper or paprika as alternative)
- Seasonings
1 teaspoon minced garlic
1/2 tablespoon soy sauce
1/2 tablespoon soy sauce (as substitute for fish sauce)
Fine sea salt to taste
A pinch of ground black pepper
Approximately 1/2 teaspoon sesame oil
- Alternative Ingredients:
Silken Tofu: Can substitute with regular firm tofu for a heartier texture.
Shrimp: Can replace with diced firm white fish like cod or halibut.
Bay Clams: Mussels or oysters can be used instead.
Portobello Mushrooms: Substitute with shiitake or cremini mushrooms.
Chili Powder: Use cayenne pepper or paprika for a different spice profile.
Fish Sauce: Replace with additional soy sauce or omit for a vegetarian version.
Directions
- Flavor Base – Begin by warming a large pot over medium-low heat. Pour in the chili oil and sprinkle in the chili powder along with the minced garlic. Stir the mixture continuously for about 1 minute to allow the flavors to meld, being careful to prevent the chili powder from burning.
- Incorporate Liquids – Introduce the shrimp and bay clams to the pot, stirring quickly to ensure they are evenly coated with the spicy oil mixture. Let them cook for about 2 minutes until they start to turn opaque. Pour in the soy sauce and the additional soy sauce (or fish sauce substitute), giving the contents a good stir. Add the dried kelp and anchovy broth to the pot, increasing the heat to medium-high. Bring the mixture to a rapid boil, which should take approximately 2 to 3 minutes.
- Add Tofu and Vegetables – Gently introduce the silken tofu, sliced portobello mushrooms, and button mushrooms to the boiling broth. Break the tofu into large chunks as you add it. Crack the egg directly into the stew, allowing it to poach gently for about 2 to 3 minutes.
- Season and Garnish – Taste the stew and season with fine sea salt if necessary. Sprinkle a pinch of ground black pepper and drizzle the sesame oil over the top. Finally, add the finely chopped green onions as a fresh garnish.
- Serve – Ladle the hot stew into bowls and serve immediately alongside steamed rice and your choice of Korean side dishes (banchan) for a complete meal.
Equipment
- Chef’s Knife
- Cutting Board
- Nonstick Pan
- roasting pan
Nutrition Facts
- Calories: 300kcal
- Fat: 18g
- Saturated Fat: 3g
- Cholesterol: 150mg
- Sodium: 700mg
- Potassium: 800mg
- Carbohydrates: 18g
- Fiber: 5g
- Sugar: 5g
- Protein: 20g
- Vitamin A: 1400IU
- Vitamin C: 2mg
- Calcium: 100mg
- Iron: 4mg
FAQs- Silken Tofu Seafood Stew
Can I make this stew spicier?
Absolutely! Increase the chili powder or add a few slices of fresh chili pepper for extra heat.
What if I can’t find dried kelp or anchovy broth?
You can use a mild seafood or vegetable broth as a substitute. For an extra umami boost, add a few drops of fish sauce or a small piece of kombu if available.
Can I prepare this stew in advance?
While it’s best fresh, you can prepare the broth ahead of time and refrigerate it. When ready to serve, reheat the broth and add the seafood, tofu, and egg to keep them fresh.
How can I make this dish vegetarian?
Swap the seafood with vegetables like zucchini, carrots, and shiitake mushrooms. Use vegetable broth and omit the fish sauce or anchovy broth, opting for extra soy sauce for depth.
What’s the best way to store leftovers?
Store in an airtight container in the refrigerator for up to two days. Reheat gently to avoid overcooking the seafood, as shrimp and tofu can become tough if reheated too aggressively.
