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Monday, March 14, 2016

Spicy Tofu Stew with Beef and Seafood

Korean style foods are very popular in Hawaii. It's gained in popularity big-time overtaking Japanese and Chinese as far as Asian foods is concerned. I got this recipe from a friend of mine who loves to cook, a retired office worker all she does all day is delve in cooking websites, cookbooks, and of course food shows on television. Try this out.
  1. 1/2 lb beef sirloin, thinly sliced
  2. 10 oz tofu
  3. 3 dried shiitaki mushrooms soaked in water
  4. 2 tablespoon regular soy sauce for soup
  5. 2 garlic clove minced
  6. 1 teaspoon sesame oil
  7. 2 1/4 teaspoon oil
  8. 2 tablespoon red chili flakes
  9. 4 dried anchovies, cleaned
  10. 1/2 small onion, chopped
  11. 1/2 zucchini. diced
  12. 3/4 cup mixed frozen seafood, thawed
  13. 1 fresh chili, sliced
  14. 2 teaspoon anchovy sauce
  15. 1 green onion chopped
  16. salt and pepper to taste
  17. Instructions
    1. Drain the mushroom out of soaking water and chop into small pieces. Reserve soaking water and set aside.
    2. In a small bowl, combine beef, 1/2 tablespoon Korean soy sauce for soup, 1 teaspoon of minced garlic, and sesame oil. Mix well and set aside for 5 minutes.
    3. Heat oil in a soup pot, add the beef and Korean chili flakes and saute the beef for about 2 minutes. Don't burn the chili flakes.
    4. Add the 1-1/2 cups of mushroom soaking water to the pot. Add the dried anchovies, onion, and the chopped mushrooms. Bring them to boil for 3 minutes.
    5. Add the tofu, seafood and continue to boil over medium heat. Add the zucchini, fresh chili, and the remaining garlic. Season with the rest of soy sauce for soup and anchovy sauce. Adjust the amount of seasoning according to your taste. Add salt and pepper in needed.
    6. Sprinkle green onion at last and serve hot with rice.

    © 2016