Seafood Tofu Stew
A comforting Korean-style stew with silky tofu, tender seafood, and a spicy, savory broth. Ready in about 30 minutes, this is a perfect weeknight dinner that feels special.
- Total time
- 30 min
- Servings
- 2
- Calories
- 350
- Protein
- 30g
Ingredients
- 1 block (about 14 oz) soft tofu
- 1 cup mixed seafood (shrimp, squid, mussels)
- 2 tbsp gochugaru (Korean red pepper flakes)
- 3 cloves, minced garlic
- 2 tbsp soy sauce
- 4 stalks, chopped green onions
- 1 tbsp vegetable oil
- 3 cups water
Instructions
- 1
In a medium pot, heat 1 tbsp vegetable oil over medium heat. Add 3 minced garlic cloves and 2 tbsp gochugaru, stirring for 1 minute until fragrant.
- 2
Add 3 cups water and 2 tbsp soy sauce. Bring to a boil, then reduce heat to low and simmer for 5 minutes to meld flavors.
- 3
Gently slide in 1 block of soft tofu, cut into large chunks. Simmer for 5 minutes, until tofu is heated through.
- 4
Add 1 cup mixed seafood (shrimp, squid, mussels). Cook for 5-7 minutes, until shrimp are pink and mussels open.
- 5
Stir in 4 chopped green onions. Taste and adjust seasoning with salt or more gochugaru if desired.
- 6
Serve hot in bowls, with rice if you like.
Tools you’ll need
- Medium pot
- Wooden spoon
- Knife
- Cutting board
- Measuring spoons
- Ladle
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