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A tasty recipe of certified clams and tofu. A dish to impress guests and enjoy the scent of the sea.
Servings: 4 persone
Ingredients
- 500 g clams MSC certified
- 300 g tofu soft
- 10 g bell peppers pickled
- 1 clove garlic peeled and crushed
- 2 pieces finely sliced scallions thinly sliced
- 250 ml beer
- 1 teaspoon salt
- 1 teaspoon sugar
- 30 ml scallion oil
- 2 tablespoons soy oil
Scallion oil:
- 480 ml oil sesame, sunflower, or rapeseed
- 15 pcs scallions halved lengthwise
Instructions
- Chop and gently cook the scallions in oil until very soft and just lightly golden. Once cooled, transfer to an airtight jar and store.
- Soak and clean the clams in a sink or a basin of cold water. Remove any open or floating clams.
- Cut the tofu into 2cm thick cubes and set aside.
- Bring a pot of water to a boil and immerse the clams until shells open, discarding those that do not open; then remove the clams and reserve 250ml of the clam broth.
- Blanch the tofu quickly and place on a plate. Heat a wok and add scallion oil and soy oil, then add the pickled bell pepper, salt, sugar, and crushed garlic, stirring well until fragrant.
- Add the clam broth and beer to the wok and cook for 5 minutes, as the spicy garlic flavor transforms into the aroma of scallions in the broth. Add the clams and simmer for half a minute over low heat.
- Serve the stew in a large serving bowl, add the tofu, and sprinkle with chopped scallions for garnish.
Notes
Photo by @davidloftus
