Chinese Seafood Tofu Stew

2 standard portions

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Ingredients

• 1 tablespoon peanut oil ((or vegetable oil))
• 1/2 lb (225 g) mixed seafood ((about 1 and 1/2 cup shrimp, scallops and / or squid))
• 2 teaspoons ginger (, minced)
• 1 green onion (, sliced)
• 1 cup green peas
• 1 pack (1 lb / 450 g) soft tofu (, cubed)
• 1 pack (5 oz / 150 g) shimeji mushroom ((or other preferred mushrooms))
• 1 1/2 cups chicken broth
• 1/2 teaspoon salt ((or to taste))
• 1/4 teaspoon black pepper ((or to taste))
• 1 tablespoon cornstarch

Method

1. Heat the oil in a medium dutch oven or a medium skillet. When oil is hot, add ginger and green onion. Stir a few times, until fragrant.
2. Add the seafood and stir until the surface is cooked, about 2 minutes.
3. Pour in the chicken broth and carefully add the tofu. Bring to a boil then reduce heat.
4. Add the green peas. Simmer for 5 minutes or so.
5. Add the mushrooms and keep simmer until the mushrooms turn tender, 2 to 3 minutes.
6. Sprinkle it with salt and pepper. Taste the broth and adjust seasoning if necessary.
7. Mix the cornstarch with 2 tablespoons of water. Drizzle into the broth and stir immediately to mix it in. Cook until the broth thickens. Transfer everything to a serving bowl and serve hot as a main dish, or one of the main dishes in a multi-course meal.