Spicy and Rich Fish Cake Soft Tofu Stew
Spicy and Rich Fish Cake Soft Tofu Stew
7-Minute Wonder! Fish Cake Soft Tofu Stew the Whole Family Will Love
I made my daughter’s favorite soft tofu stew, but added her other favorite – fish cakes! Even though I simply combined soft tofu and fish cakes, she declared it a ‘mind-blowing flavor’ and absolutely loved it. The key to a great soft tofu stew truly lies in the seasoning, and this time, a slightly different approach to the sauce created a richer, more complex taste that everyone raved about. Even after making countless pots of soft tofu stew, this method stands out as the best. It’s amazing how a stew that’s ready as soon as the ingredients are in and the tofu is cooked can have such a profound depth of flavor. I’ve become addicted to this taste and keep making it. Enjoy this spicy and delicious fish cake soft tofu stew, which is far tastier than restaurant versions and made in a flash! Stay healthy today~♡
Main Ingredients- 1 pack soft tofu (approx. 350g)
- 1 sheet fish cake (for broth or to your preference)
- 500ml water (approx. 2.5 cups)
Seasoning Ingredients- 1/3 tsp gochujang (adjust to taste)
- 1 Tbsp olive oil (or cooking oil)
- 2 Tbsp gochugaru (Korean chili flakes, adjust spiciness)
- 3 packets commercial seafood stock base (or anchovy-kelp broth)
- A pinch of minced garlic (adjust to taste)
- Green onions, chopped (for garnish)
- 1/3 tsp gochujang (adjust to taste)
- 1 Tbsp olive oil (or cooking oil)
- 2 Tbsp gochugaru (Korean chili flakes, adjust spiciness)
- 3 packets commercial seafood stock base (or anchovy-kelp broth)
- A pinch of minced garlic (adjust to taste)
- Green onions, chopped (for garnish)
Cooking Instructions
Step 1
First, prepare the fish cake. Cut it into bite-sized pieces (about 2-3 cm) so it releases its flavor well into the broth. If using square fish cakes, you can also cut them into triangles or strips.
Step 2
The secret to that spicy kick! Make the chili paste. In a small bowl, combine 2 Tbsp gochugaru, 1/2 tsp minced garlic, and 1 Tbsp olive oil. Mix them well. The olive oil helps prevent the chili flakes from clumping and adds extra flavor.
Step 3
In a pot, pour 500ml of water and add 3 packets of seafood stock base. Bring to a boil. If you don’t have stock packets, you can use 500ml of anchovy-kelp broth. Once the water boils, remove the stock packets and add the cut fish cake. Simmer for 2-3 minutes to allow the fish cake to absorb the flavors.
Step 4
After the broth is boiling and the fish cake has cooked slightly, carefully add the soft tofu. Gently break the soft tofu into large chunks (about 2-3 pieces) with a spoon. Avoid breaking it up too finely, as this can make the broth cloudy. Keep the pieces relatively large.
Step 5
Now, with the soft tofu in the pot, add the prepared chili paste mixture and 1/3 tsp of gochujang. Stir well as it simmers until the broth turns a appetizing color. Finally, add the chopped green onions and boil for another moment to complete your deep and spicy fish cake soft tofu stew! Taste and adjust seasoning if needed, perhaps adding a little salt or Korean soup soy sauce.
