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 ...
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Ingredients
- 1 1/2 ml/¼ tsp Thai fish sauce
- salt
- ½ green chilli, sliced
- 2 1/2 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 1/2 ml/1½ tsp Korean chilli powder
- 5 ml/1 tsp crushed garlic
- 300 g/11 oz soft tofu, drained
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