Q: Can I use frozen seafood for this recipe?
A: Yes, you can use frozen seafood. Just ensure it’s thoroughly defrosted and drained before cooking.
Seafood Tofu Pot
Notes
Ingredients:
- 6 shrimp
- 1 squid
- 1 block soft tofu
- 1 bunch enoki mushrooms
- 1 tomato
- 1 tablespoon tomato sauce
- 1/2 tablespoon oyster sauce
- 1/2 tablespoon soy sauce
- 1 head of garlic
- Seasoning sauce (such as Maggi sauce) to taste
- Cooking wine to taste
- Ground pepper to taste
- Oil as needed
- Cut the squid in a criss-cross pattern.
- Boil water in a pot and add cooking wine.
- Briefly blanch the squid until it curls, then remove and slice.
- Score a cross on the top of the tomato, blanch in hot water, peel, and dice.
- Devein the shrimp, season with pepper and cooking wine, and marinate for 10 minutes.
- Finely chop the garlic.
- Heat oil and pour over the garlic. Add oyster sauce and soy sauce, mix well and set aside.
- Cut tofu into thick slices, coat with dry starch, and fry until golden on both sides.
- Clean the enoki mushrooms and lay them at the bottom of the clay pot.
- Place the fried tofu on top of the mushrooms.
- Fry the shrimp until golden on both sides and place them on top of the tofu.
- Fry the diced tomato until soft, then add tomato sauce and cook briefly.
- Add a bowl of water and bring to a boil.
- Pour the tomato mixture into the clay pot.
- Drizzle the garlic sauce, cover, and cook on high heat until it boils, then simmer for 20 minutes.
- Add the squid, cover, and cook for an additional 2 minutes.
- Season with ground pepper and seasoning sauce.
- Garnish with chopped green onions and cilantro before serving.
- Rich in protein from seafood and tofu.
- Contains essential vitamins and minerals from the vegetables.
- Calorie content varies based on the amount of oil and sauces used.
