Tofu Stew (beef Or Seafood) Recipe

Prepare aromatics: lightly smash garlic cloves and slice ginger thinly.

In a 4–5 quart pot, combine 6 cups water or low-sodium broth with anchovy fillets and kelp if using. Add smashed garlic and sliced ginger.

Bring to a gentle simmer over medium heat. Simmer 10 minutes to extract flavor. If using kelp, remove it after simmering 8–10 minutes to avoid bitterness; discard anchovies after straining if desired.

While the broth simmers, combine gochugaru, doenjang (or miso), gochujang (if using), soy sauce, and sesame oil in a small bowl. Stir to make a smooth paste. If miso is used, dissolve it in a tablespoon of warm broth first to avoid clumping.

Taste a little of the broth and add more gochugaru or gochujang if you prefer more heat, or an extra teaspoon of soy sauce for saltiness.

Prepare vegetables: slice zucchini into half-moons (about 1 cup), slice mushrooms, thinly slice half an onion, and slice scallions into 1-inch pieces. If using enoki, trim root ends.

Cube the soft tofu into 1–1.5 inch pieces. If using firm tofu as well, cut into similar-sized cubes. Keep tofu gentle to avoid breaking soft tofu.

When the broth has simmered for 10 minutes, strain out anchovies and ginger slices (if you prefer a clear broth) or leave for stronger flavor. Return broth to heat and stir in the seasoning paste until fully dissolved.

Add sliced onion, zucchini, and mushrooms to the pot. Simmer 3–4 minutes until vegetables begin to soften.

Gently slide tofu cubes into the simmering stew. Let simmer 3–4 minutes to warm through and absorb flavor.

Beef option

If using thinly sliced beef, add it in small handfuls, spreading it over the surface so it cooks quickly. Simmer 1–2 minutes until just cooked through and tender. Avoid overcooking to keep beef tender.

Seafood option

If using seafood, add hardier items first: clams and mussels go in first (2–3 minutes), then shrimp and squid (1–2 minutes). Cook just until shrimp turn pink and shells open (discard any unopened shells).

Taste the stew and adjust seasoning with salt or an extra teaspoon of soy sauce if needed. Add freshly ground black pepper to taste.

Stir in sliced scallion pieces and sprinkle sesame seeds and chopped cilantro (or additional scallion) on top. Drizzle a little sesame oil if desired for aroma.

Serve hot in bowls over steamed rice or with soaked glass noodles added directly to bowls. Provide extra gochugaru or soy sauce at the table for individual adjustment.