Seafood and tofu stew
A lot of people have to figure out a philosophical question everyday: what dish should I have for meal. That question stopped bothering me since I moved to the States. When I was living in Beijing, the decision was very difficult to make since there were tons of restaurants choices. I got tired of salty and oily Asian buffet in Columbia. After I started to cook for myself, I found the fun of cooking and my talent. Starting from this week, I will post a dish of mine along with the recipe every week.
I really like one line from the movie Ratatouille that “every one can cook”. I don’t have a book of recipes in my kitchen. I created my own recipe by searching in my fridge. That was how I cooked today’s seafood and tofu stew.
- One pack of tofu;
2. Some peeled shrimps and one piece of fish fillet;
3. Several cubes of fish tofu;
4. One green onion and one thinly sliced ginger;
5. A handful of green beans and a handful of dried shrimps;
6. Two teaspoons of olive oil;
7. One teaspoon of spicy stir-fry sauce;
8.One teaspoon of soy sauce;
9. Salt and black pepper, to taste.
- Cut the tofu and fish fillet into small cubes. The purpose of the cutting is to give the ingredients more savory during the cooking.
- When you’re ready to cook, heat 2 teaspoons of oil in a large wok until medium heat. Add the green onion and ginger and saute about one minute until fragrant.
- Add the tofu and wait for half minute. The hot oil firms the tofu,then you can stir the tofu before it gets burnt.
- Before mixing the rest of the ingredients, add the seasonings. Once you get everything in the wok, add half bowl of water, and cover the lit. Let the stew begin!
- Let it boil for about ten minutes and then serve the dish with scallion and cilantro on top.
Here’s the dish for this week! It will only take 15 minutes to prepare. Easy and yummy. Bon appetite!