Seafood Tofu Stew 海鮮豆腐煲

I’m pretty sure this dish will end up with 3 bowls of rice down your stomach. It’s healthy, light but full of flavour and kids love it! And the best part is I can get all the ingredients from Coles so I don’t have to run to Asian grocery stores for anything.

INGREDIENTS:

3-4 pcs of Chinese Cabbage leaves (黃芽白/大白菜）
125g Mixed Seafood Mariana Mix
5-6 cubes of Deep Fried Tofu (豆腐泡）
1 small packet of Silk Tofu (滑豆腐）
1-2 slices of Ginger
1 tsp Garlic – minced
1tsp Shredded Coriander
1 tsp Shredded Parsley
2 cups Chicken Stock
2Tbsp Mirin (Japanese cooking wine)
1 Tbsp Butter
1 Tsp Corn Starch
3-4 Tbsp cold water
1 Tbsp Shredded Spring Onion
White pepper & Salt
Dash of Sesame oil

METHOD:

1. Chop the Chinese cabbages into 3cm pieces.
2. Cut the fried tofu cubes diagonally into halves.
3. In a pot add a drizzle of cooking oil and sesame oil, add Chinese cabbage and fried tofu to stir fry for 3 mins.
4. Add chicken stock to the pot and let boil for 5 mins, then turn to low fire to cook until cabbages are soft.
5. In a fry pan add a drizzle of cooking oil and butter, on medium high heat stir fry the seafood marinara mix for few mins until half cooked. Add in  parsley, ginger, garlic and mirin. 
6. Pour the cabbages, deep fried tofu and chicken stock into the seafood in the fry pan. Let them simmer for another few mins. Add the silk Tofu in a roughly break the tofu apart with a spatula.
7. In a small bowl dissolve the corn starch with water, add in gradually into the seafood pot while stirring and bring to boil.
8. Cook until the sauce is thicken and slightly reduced. Season with pepper and salt.
9. Serve in a deep plate or shallow pot. Garnish with coriander and spring onions.