Spicy and Refreshing Soft Tofu Stew with Clams
How to Make Delicious Spicy Soft Tofu Stew Without Meat (Includes Clam Purification Method)
As the weather cools, a warm and spicy broth is incredibly comforting. This soft tofu stew uses fresh clams instead of meat, creating a wonderfully refreshing and deep flavor. If you don’t have clams, you can easily substitute with canned tuna or Spam. It’s so savory and spicy, you’ll consider it your ‘life’ soft tofu stew!
Soft Tofu Stew Ingredients- 1 package soft tofu (approx. 300-400g)
- 14 fresh clams (e.g., Manila clams)
- 1/3 zucchini
- 1/4 onion
- 1 handful oyster mushrooms
- 1 chili pepper (optional, for adjustable spice level)
- 1/3 stalk green onion
- 1 egg
- 1 Tbsp minced garlic
Soft Tofu Stew Seasoning- 3 Tbsp cooking oil
- 1 Tbsp sesame oil
- 2.5 Tbsp gochugaru (Korean chili flakes)
- 1/3 Tbsp sugar
- 1 Tbsp oyster sauce
- 1 Tbsp salted shrimp (minced)
- 1 Tbsp fish sauce (or tuna extract)
- 2 Tbsp mirin (rice wine)
- Pinch of black pepper
- 500ml water (about 2.5 cups)
- 3 Tbsp cooking oil
- 1 Tbsp sesame oil
- 2.5 Tbsp gochugaru (Korean chili flakes)
- 1/3 Tbsp sugar
- 1 Tbsp oyster sauce
- 1 Tbsp salted shrimp (minced)
- 1 Tbsp fish sauce (or tuna extract)
- 2 Tbsp mirin (rice wine)
- Pinch of black pepper
- 500ml water (about 2.5 cups)
Cooking Instructions
Step 1
★ Perfect Clam Purification Method ★
1. Dissolve 1 Tbsp coarse salt and 1 Tbsp vinegar in about 500ml of cold water. This helps mimic seawater salinity.
2. Place the clams in a bowl and add a metal spoon or a coin. The metal stimulates the clams to expel sand.
3. Cover the bowl with a black plastic bag or a dark cloth to create a dark environment, similar to their natural habitat.
4. Refrigerate for at least 1 hour. This allows the clams to purge the sand.
5. After purification, discard the cloudy water. Rinse the clams thoroughly under clean running water. For extra cleanliness, you can add a little more coarse salt and rub the clams against each other.
Step 2
Slice the 1/3 zucchini into about 0.5cm thick half-moons, then cut each half-moon into quarters to create bite-sized pieces.
Step 3
Peel the onion and cut it into square pieces, similar in size to the zucchini.
Step 4
Gently wipe any dirt off the oyster mushrooms with a paper towel. Tear them into bite-sized pieces by hand.
Step 5
Heat a pot over medium-low heat. Add 3 Tbsp cooking oil and 1 Tbsp sesame oil. Add the chopped green onion (1/3 stalk) and sauté until fragrant, being careful not to burn it.
Step 6
Once the green onions are fragrant, add 2.5 Tbsp gochugaru. Stir-fry quickly over low heat for about 30 seconds to 1 minute to create chili oil. Be careful not to burn the chili flakes!
Step 7
To the chili oil, add 1/3 Tbsp sugar, 1 Tbsp oyster sauce, 1 Tbsp minced salted shrimp, 1 Tbsp fish sauce (or tuna extract), and 2 Tbsp mirin. Stir briefly to combine and develop the base flavor.
Step 8
Pour in 500ml of cold water. Bring to a boil over high heat, stirring to dissolve the seasoning mixture.
Step 9
Once the water is boiling vigorously, add the 14 purified clams, the sliced zucchini, 1 Tbsp minced garlic, and the prepared oyster mushrooms. Let it boil to allow the clams to release their delicious broth.
Step 10
Carefully cut the package of soft tofu in half with scissors or a knife. This makes it easier to place in the pot without breaking.
Step 11
Gently slide the halved soft tofu into the boiling stew. Be cautious of splashing hot broth.
Step 12
After adding the tofu, use a spoon or the back of a knife to gently break the tofu into larger pieces 2-3 times. This allows the broth to permeate the tofu. Avoid breaking it into very small pieces.
Step 13
When the stew comes to a rolling boil again, reduce the heat to low. Crack the egg directly into the stew. Add the chopped chili pepper (if using) and the remaining green onion. Simmer for another minute or so. Your delicious and spicy soft tofu stew with clams is ready! Enjoy.
