Curry Soft Tofu Stew
Melt-in-Your-Mouth Softness: A Unique Curry Soft Tofu Stew Recipe
Experience the delightful texture of fluffy soft tofu swimming in a rich, savory curry broth! This unique stew combines the tender bite of seafood and savory meat, creating a dish so irresistibly delicious, you’ll finish a whole bowl of rice. ‘The World’s Recipes’ and ‘10000 Recipe’ proudly present this special soft tofu stew, perfect for making at home.
Essential Ingredients
- 1 block soft tofu (about 350g)
- 1/2 cup clams (purged of sand)
- 1/2 cup squid (cleaned and cut into bite-sized pieces)
- 1/2 cup water (or dashi broth)
- 1 large egg
- 1/6 stalk scallion, chopped (for garnish)
Curry Sauce Ingredients
- 1 medium onion, minced
- 1 stalk scallion, white parts minced
- 2 cups ground pork (or beef)
- Cooking oil, as needed
- 1 tablespoon sugar
- 1 tablespoon salt
- 1 packet curry powder (approx. 100g, adjust to taste)
- 2 cups water (or dashi broth)
- 1 medium onion, minced
- 1 stalk scallion, white parts minced
- 2 cups ground pork (or beef)
- Cooking oil, as needed
- 1 tablespoon sugar
- 1 tablespoon salt
- 1 packet curry powder (approx. 100g, adjust to taste)
- 2 cups water (or dashi broth)
Cooking Instructions
Step 1
First, in a bowl, whisk the curry powder packet with 2 cups of water until fully dissolved and no lumps remain. This ensures a smooth and creamy curry broth when added to the stew.
Step 2
Heat a generous amount of cooking oil in a pan over medium heat. Add the minced onion, minced scallion, and ground pork. Sauté, breaking up the meat, until the pork is lightly browned and the onions and scallions are fragrant and softened, about 5-7 minutes. This step develops a deeper flavor base.
Step 3
Once the pork is browned, stir in 1 tablespoon of sugar and 1 tablespoon of salt. Then, pour in the dissolved curry mixture. Continue to cook and stir for another 1-2 minutes, allowing the curry powder to bloom and deepen its aroma and flavor. This creates your flavorful curry base.
Step 4
Transfer the purged clams, prepared squid, and soft tofu (broken into large chunks) into a small pot or earthenware pot (ttukbaegi). Add 1/2 cup of water and 4 tablespoons of the prepared curry base. Gently mix the ingredients together without mashing the tofu.
Step 5
Finally, crack the egg directly into the pot around the edges, and sprinkle the chopped scallions over the top as a garnish. Bring the stew to a simmer over medium heat and cook for 3-5 minutes, or until the egg is set. Serve immediately while hot for the best taste.
