Seafood Tofu Stew Recipe

I absolutely adore this Seafood Tofu Stew Recipe because it’s a perfect harmony of tender tofu, succulent seafood, and mouthwatering broth all simmered together in one cozy pot. Whenever I make it, the delicate flavors mingle beautifully, creating a warm, comforting dish that feels both special and satisfying. It’s quick enough for a weeknight yet elegant enough to serve guests, making it one of my go-to recipes when I want something delicious with minimal fuss.

Why You’ll Love This Seafood Tofu Stew Recipe

What really captivates me about this stew is its wonderful balance of flavors and textures. The tender softness of the tofu soaks up the savory broth, while the seafood—whether shrimp, scallops, or squid—adds a succulent bite and ocean-fresh taste that’s simply irresistible. The ginger and green onion give it a subtle zing and aromatic warmth that makes every spoonful instantly comforting and satisfying.

Plus, I love how surprisingly easy it is to prepare. You only need a handful of fresh ingredients, and the steps come together quickly without complicated techniques. It’s one of those recipes I turn to for a fuss-free dinner that still impresses. Whether it’s a cozy night in, a casual dinner with friends, or a special weekend treat, this stew always hits the right spot and feels like a little celebration in a bowl.

Ingredients You’ll Need

The image shows several small bowls arranged on a white marbled surface, each with different fresh ingredients: a white bowl at the top holds a cluster of white shimeji mushrooms with smooth round caps and thin stems; next to it, a white bowl is full of bright green peas with a glossy texture; to the right, a white bowl with a blue rim is filled with evenly cut white tofu cubes stacked slightly on top of each other; below that, a glass bowl contains raw shrimp with light gray and pinkish shells mixed with some crab legs; small clear glass bowls contain minced garlic, thinly sliced green onions, and a light brown broth; lastly, a small clear bowl of white sugar with a spoon inside is placed near the center. All the ingredients contrast nicely with the textured white marbled surface. photo taken with an iphone --ar 4:5 --v 7

The ingredients for this Seafood Tofu Stew Recipe are simple yet essential, each bringing something special to the dish. From the fragrant minced ginger to the delicate mushrooms and creamy soft tofu, every component contributes to the stew’s rich flavor, hearty texture, or vibrant color.

1 tablespoon peanut oil (or vegetable oil): This is your cooking base, bringing a mild flavor and perfect for stir-frying the aromatics.
1/2 lb mixed seafood (shrimp, scallops, squid): Choose fresh or thawed seafood for the best texture and taste.
2 teaspoons minced ginger: Adds a warm, zesty aroma that brightens the broth beautifully.
1 green onion, sliced: Contributes freshness and a mild onion flavor without overpowering.
1 cup green peas: These add a pop of color and a touch of sweetness to balance the savory elements.
1 pack (1 lb) soft tofu, cubed: The star ingredient, soft tofu offers a creamy texture that melts in your mouth.
1 pack (5 oz) shimeji mushrooms (or preferred mushrooms): Mushrooms add earthiness and an umami punch that deepens the broth.
1 1/2 cups chicken broth: Use a good-quality broth for a richer, more flavorful stew.
1/2 teaspoon salt (or to taste): Essential for seasoning and balancing flavors.
1/4 teaspoon black pepper (or to taste): Adds a gentle kick and enhances the overall taste.
1 tablespoon cornstarch: Mixed with water, it thickens the broth for a luscious, comforting finish.

Directions

Step 1: Heat the peanut oil in a medium Dutch oven or skillet over medium heat. Once the oil is hot, add the minced ginger and sliced green onion, stirring occasionally. Cook just until fragrant, about 1 to 2 minutes—this step really releases their wonderful aroma.

Step 2: Add the mixed seafood to the pot. Stir gently and cook for about 2 minutes until the surface of the seafood just begins to turn opaque. You don’t want to overcook it here since it will finish cooking later in the broth.

Step 3: Pour in the chicken broth carefully, then gently slide in the cubed soft tofu. Bring the stew to a boil, then immediately reduce the heat to a gentle simmer to avoid breaking up the tofu.

Step 4: Add the green peas. Let the stew simmer for about 5 minutes, allowing the flavors to meld and the peas to soften just enough without losing their vibrant color.

Step 5: Toss in the shimeji mushrooms and continue simmering for another 2 to 3 minutes until the mushrooms turn tender and infused with the stew’s flavorful broth.

Step 6: Season with salt and black pepper, tasting the broth as you go. Adjust to your preference so the stew is perfectly balanced—savory with just a hint of peppery warmth.

Step 7: In a small bowl, mix the cornstarch with 2 tablespoons of cold water until smooth. Drizzle this mixture into the simmering stew while stirring continuously to prevent lumps. Continue cooking until the broth thickens slightly, coating the ingredients with a silky finish.

Once thickened, transfer the stew to a serving bowl. I love serving it hot so all the flavors really shine and you get that comforting warmth with every bite.

Servings and Timing

This Seafood Tofu Stew Recipe makes enough to serve 2 hearty portions, perfect for a cozy dinner for two or as a delightful first course for a multi-dish meal. The prep time is impressively short—just about 5 minutes to chop and gather ingredients. The cooking process takes approximately 20 minutes, making the total time roughly 25 minutes from start to finish. There’s no additional resting time required, so you can enjoy it piping hot as soon as it’s done.

How to Serve This Seafood Tofu Stew Recipe

This dish is a close-up view of a soup served in a dark bowl, placed on a white marbled surface. The soup has several layers including pink shrimp curled up, green peas scattered throughout, white tofu cubes with a smooth texture, and long, thin beige mushrooms. There are also thin slices of crab sticks with red edges and white centers mixed in. On top, there are finely sliced green onions sprinkled evenly. A silver spoon rests inside the bowl, partially visible on the left side. The soup broth is light and clear, slightly glossy, allowing the ingredients to be seen well. photo taken with an iphone --ar 4:5 --v 7

When it comes to serving this stew, I like to keep things simple yet inviting. It’s absolute magic over a bed of steamed jasmine rice or sticky rice, which soaks up the luscious broth perfectly. For a heartier meal, pairing it with a light cucumber salad or simple stir-fried greens adds a refreshing crunch to the softness of the tofu and seafood.

For garnish, I often sprinkle a handful of thinly sliced green onions or a dash of toasted sesame seeds on top to add a bit of texture and extra flavor. If you want a touch of heat, a drizzle of chili oil or freshly sliced red chili peppers works wonders without overpowering the delicate seafood flavors. I find serving this stew hot is best—warm enough to fill the room with aromatic comfort, but not so boiling that you can’t savor the gentle nuances in the broth.

To elevate the experience, I sometimes pair it with a crisp, chilled white wine like Sauvignon Blanc or a light, citrusy beer. If you prefer non-alcoholic beverages, a cold jasmine tea or sparkling water with a squeeze of lemon helps cleanse your palate and complements the gentle spices beautifully. This stew is versatile enough to be served as a relaxed weeknight meal or as the star at a casual dinner party—anytime you want something heartwarming and impressive.

Variations

One of the things I love about this Seafood Tofu Stew Recipe is how easy it is to tailor to your tastes or dietary needs. If you’re not a fan of seafood, substituting with firm tofu or adding some thinly sliced chicken breast can be just as delightful. For a vegan version, simply swap the seafood and chicken broth for plant-based seafood alternatives and vegetable broth—this keeps the stew light while still bursting with flavor.

If you enjoy a spicier twist, I recommend adding some gochujang (Korean chili paste) or a few sliced jalapeños to the broth to give it a depth of heat that plays wonderfully with the ginger and mushrooms. Alternatively, experimenting with different mushrooms like shiitake or oyster mushrooms can give the stew an earthier richness that balances beautifully with the seafood.

Cooking methods can also vary—I sometimes start by grilling the seafood separately to impart a subtle smoky flavor before adding it to the broth. Another fun option is to turn this into a hot pot style dish at the table, adding the ingredients into simmering broth individually so everyone can customize their bowl and enjoy it fresh.

Storage and Reheating

Storing Leftovers

Leftover Seafood Tofu Stew keeps well when stored in an airtight container in the refrigerator. I usually divide the stew into smaller portions to cool it quickly and preserve freshness. It will keep nicely for up to 2 days, but I recommend eating it sooner to enjoy the best texture and flavor, especially with the delicate seafood and tofu.

Freezing

I do not generally recommend freezing this stew because the soft tofu and seafood texture can degrade when thawed. However, if you need to freeze it, transfer the stew to a freezer-safe container and keep it for up to 1 month. When freezing, avoid thickening the broth with cornstarch until after reheating to maintain a better texture.

Reheating

The best way to reheat this stew is gently on the stove over medium-low heat. Stir occasionally to warm it evenly and avoid breaking the tofu. Add a splash of broth or water if it seems too thick after cooling. Avoid microwaving if possible, because it can cause uneven heating and sometimes a rubbery texture. Before serving, if you held off thickening before freezing, mix and add the cornstarch slurry now and let it simmer until thickened again.

FAQs

Can I use other types of seafood in this stew?

Absolutely! This Seafood Tofu Stew Recipe is very flexible. You can use any combination of shrimp, scallops, squid, mussels, or even fish chunks. Just be mindful of cooking times so the seafood stays tender and doesn’t overcook.

Is soft tofu necessary, or can I use firm tofu?

Soft tofu is ideal here for its silky texture that absorbs the broth flavors beautifully. If you prefer, firm tofu can be used, but the stew may lose some creaminess and the tofu won’t break apart as easily to mingle with the broth.

Can I make this stew gluten-free?

Yes! The Seafood Tofu Stew Recipe is naturally gluten-free as long as you use gluten-free chicken broth and verify that any ingredients like the broth or cornstarch you use are labeled gluten-free. Always double-check packaged seasonings to ensure they meet your dietary needs.

How spicy is this stew, and can I adjust the heat?

This version is mild and aromatic, with a gentle warmth from ginger and pepper but no real heat. You can easily customize the spice level by adding chili flakes, hot sauce, or chili oil during cooking or before serving if you like it spicy.

Can I prepare parts of this stew in advance?

Definitely! You can chop the vegetables, clean the seafood, and make the broth ahead of time. Just add the tofu and seafood right before simmering to ensure they stay fresh and tender. This is a great way to streamline the cooking on busy days.

Conclusion

I hope you feel as excited as I do to try this Seafood Tofu Stew Recipe. It’s such a comforting, flavorful dish that feels both special and simple at once. Whether you’re looking for a cozy dinner or a delightful dish to impress friends, this stew is always a winner in my kitchen. Give it a go—you might just find your new favorite!