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