Classic Clam
Tofu Stew
A light, nourishing stew featuring sweet clams, soft tofu, and fluffy eggs in a savory, clear broth. This quick and healthy dish is a staple of coastal cuisine.
This clam and tofu stew is a testament to the beauty of simple, fresh ingredients coming together in a clean, savory broth. Often found in coastal regions like Qingdao, it balances the delicate sweetness of fresh clams with the mild, pillowy texture of tofu and eggs. It is a comforting, easy-to-prepare meal that highlights the natural flavors of the sea and garden.
Ingredients
- 500 g fresh clams
- 300 g firm tofu
- 2 eggs
- 1 bunch lettuce leaves
- 500 ml hot water
- 1 tbsp cooking oil
- to taste salt
- to taste pepper
Instructions
- 1Scramble the eggs
Heat oil in a wok and pour in the beaten eggs. Scramble them until they are lightly set.
Tip: Use high heat to quickly scramble the eggs for a better texture. - 2Add hot water
Pour an appropriate amount of hot water into the wok with the scrambled eggs to create the base for the stew.
Tip: Using hot water helps maintain the cooking temperature and creates a milky broth. - 3Add tofu cubes
Add the prepared tofu cubes into the boiling egg and water mixture. Let it simmer over medium heat for five minutes.
Tip: Gently place the tofu into the liquid to prevent it from breaking. - 4Cook the clams
Add the fresh clams into the simmering stew. Continue to cook until all the clams have opened.
Tip: Discard any clams that do not open after cooking. - 5Add lettuce and serve
Finally, toss in the fresh lettuce leaves and gently stir until just wilted. The stew is now ready to serve.
Tip: Add the lettuce at the very last moment to keep it crisp and bright green.
