Tilapia Stewed with Tofu
Overview
Tilapia and tofu stew is a family dish. The meat of tilapia is tender, delicious and rich in protein.
Tags
Ingredients
Steps
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A piece of tilapia weighing about 1000 grams, first use scissors to scrape off the scales, then cut open the abdomen, remove the internal organs and gills, rinse well
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A piece of tofu is about 300 grams, cut into thin and even slices and set aside
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Peel off the skins of onions, ginger and garlic, clean them, and cut them into onion segments, ginger slices, garlic slices, one star anise, a little pepper for later use, and one coriander, wash and cut into segments
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Cut both sides of the cleaned tilapia with willow-leaf knives. Because the meat on the back is thicker, you need to cut deeper. This will make the fish more flavorful during the stewing process. Add water to the pot and bring to a boil. Add the tilapia with the modified knives and blanch it in water to remove the fishy smell. Because I am limited by the size of the pot at home and want to keep the integrity of the fish better, I chose the method of blanching to remove the fishy smell
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Heat another pot, pour in peanut oil, and sauté the green onions, ginger slices, garlic slices, star anise, and Sichuan peppercorns until fragrant
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Cook in cooking wine, light soy sauce, balsamic vinegar, and add a little sugar
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Pour in an appropriate amount of water (stock or bone broth tastes better) and bring to a boil
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After the soup in the pot boils, add the blanched tilapia
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Add an appropriate amount of salt and simmer over medium-low heat, shaking the pot gently to prevent the bottom of the pot from sticking
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Add tofu and simmer for about 30 minutes
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When the soup becomes thick, turn off the heat and add a little chicken essence to taste
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Sprinkle coriander segments and serve
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Plate it, finished product!
