Soya bean paste stew from The Tofu Cookbook by Becky Johnson
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 ...
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Cooking tools:
- Chef's knife
- Cutting board
- Baking dish
- Pot
- Stove
- Spoon
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
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