Fish Tofu Stew
Fish tofu stew is hearty, rich, and packed with nutrition. The soft and silky tofu is braised in a scrumptious chicken stew.
1 lb fish fillet
salt and pepper
1 teaspoon cornstarch
2 teaspoons vegetable oil
1 teaspoon sliced ginger
2 tablespoons sliced green onion
1 lemon sliced
1 tablespoon red bell pepper(diced)
1 tablespoon green bell pepper (diced)
1 pack 450 grams (1 pound) soft tofu, cubed
2 cups chicken stock (or 1 teaspoon chicken bouillon and 2 cups water)
Step 1: Cut the fish fillet into 1 inch wild pieces. Dry mixed fish fillet with a paper towel. Place fishin a small bowl, lightly season with salt and pepper, and mix well. Add cornstarch, mix well. Add lemon and green onion slices and allow to sit at room temperature for 10 minutes.
Step 2: Heat vegetable oil in a non-stick skillet. Add oil. Add fish and let cook until the surface is cooked, about 1 minute. Turn the fish and cook another minutes. Take the fish out on a plate and set aside.
Step 3: Heat vegetable oil in the same pan. When oil is warm, add ginger and green onion. Stir a few times, until fragrant. Add chicken broth. Bring to a boil over medium high heat. carefully spread the tofu in the pan. Bring to a boil and add fish. Bring to a boil again. Turn to low heat. Simmer, covered, for 10 minutes. Add salt and black pepper to taste. The broth should taste slightly salty by itself, but just right when eaten with the tofu. Turn up the heat to high and cook for 3-4 minutes till the stock dried up a bit. Add diced red and green bell pepper.