Eel and Tofu Stew
Eel and Tofu Stew is a traditional Asian dish with flavour and nutrition. It is a hearty stew perfect for a cold winter’s night or a hot summer’s day. This stew is made with eel, tofu, and various vegetables cooked in a savoury broth. The result is a comforting and delicious meal that is sure to please.
Ease of preparation
Eel and Tofu Stew is a relatively easy dish to prepare. The ingredients can be prepped in advance, and the stew comes together quickly. The stew can also be made in one pot, making it a great option for busy weeknights.
Eel and Tofu Stew is a nutrient-dense meal packed with protein and vitamins. A single serving of the stew contains approximately 210 calories, 11 grams of fat, 10 grams of protein, and 6 grams of carbohydrates. It is also a good source of vitamins A, C, and E, calcium, and iron.
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 (2-inch) piece fresh ginger, peeled and minced
– 2 tablespoons soy sauce
– 2 tablespoons rice wine
– 1 teaspoon Chinese five-spice powder
– 2 tablespoons hoisin sauce
– 1/2 teaspoon chilli paste
– 4 cups chicken broth
– 1 (14-ounce) package of extra-firm tofu, cubed
– 1/2 pound eel, cut into 1-inch pieces
– 1/2 cup sliced shiitake mushrooms
– 1/2 cup sliced bamboo shoots
– 2 tablespoons cornstarch
– 2 tablespoons cold water
– 2 tablespoons chopped fresh cilantro
Heat the oil in a large pot over medium heat to prepare Eel and Tofu Stew. Add the onion, garlic, and ginger and cook until the onion is softened about 5 minutes. Stir in the soy sauce, rice wine, five-spice powder, hoisin sauce, and chilli paste. Add the chicken broth, tofu, and eel and bring to a boil. Reduce the heat to low and simmer for 15 minutes.
Add the mushrooms and bamboo shoots and simmer for an additional 10 minutes. Mix the cornstarch and cold water in a small bowl until the cornstarch is dissolved. Add the cornstarch mixture to the stew and stir until the stew has thickened, about 5 minutes.
Remove the stew from the heat and stir in the cilantro. Serve immediately.
When preparing Eel and Tofu Stew, it is vital to use extra-firm tofu. This will help the tofu hold its shape during the cooking process. Using fresh ginger and garlic is also essential, as this will give the stew a more robust flavour.
Eel and Tofu Stew has a savoury and slightly sweet flavour. Combining soy sauce, hoisin sauce, and five-spice powder gives the stew a unique and flavorful taste. The eel adds a subtle smokiness to the dish, while the tofu adds a creamy texture.
Best dishes paired with
Eel and Tofu Stew goes well with a variety of dishes. It is delicious and served over steamed rice or noodles. It can also be served with a side of roasted vegetables or a simple green salad.
Origin of dish and history
Eel and Tofu Stew is a traditional Asian dish that has been around for centuries. The dish is believed to have originated in China, but it has since spread throughout Asia and is now popular in many countries.
If you are looking for a vegan or vegetarian alternative to Eel and Tofu Stew, you can substitute the eel for mushrooms or tempeh. You can also replace the chicken broth with vegetable broth to make the stew vegan. Additionally, you can add other vegetables, such as carrots, bell peppers, and bok choy, to the stew.