Seafood & Tofu Pot with Tomato Broth

In the cold winter days, BigBoy's daily highlight is enjoying a warming hot pot to chase away the chill. The Tomato Seafood Tofu Hot Pot is the perfect winter dish that provides warmth during chilly days and offers a rich combination of ingredients. With its unique broth and abundant ingredients, this dish is an ideal choice for keeping warm in the winter.

The broth for this tomato seafood tofu hotpot differs from traditional tomato broth as it includes shrimp heads simmered together, which enhances the broth’s aroma and richness. The shrimp heads not only add a sweet and fresh flavour but also make the broth more robust. Drinking a sip of this rich broth before enjoying the meal can warm up the stomach and prepare you for the delicious dish ahead.

Since the flavour of the broth comes from the essence of various seafood combined with the sweet tomatoes, all these flavours are absorbed by the tofu. As the tofu soaks in the broth, it becomes more tender and juicy, with each bite offering a rich bean flavour and savoury broth. The tofu's texture is exceptionally smooth, having fully absorbed the essence of the broth, making every bite satisfying.

This hot pot, with its unique broth and rich combination of ingredients, brings warmth and flavor to the cold winter season. On chilly days, why not try making this dish and enjoy the comfort and deliciousness it offers?

Ingredients

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Basic Ingredients

Firm Tofu	1 carton
Cherry Tomato	3 each
Leek	1 each
Wombak	a bit
Shimeji Mushroom	½ package
Clams	300g
Prawns	300g (save heads for the broth)
Scallops	3 each

Tomato Broth

Tomato	5 each
Onion	1 each
Water	1.2L
Tomato Ketchup	2 tbsp
Salt	1 tsp
Sugar	15g
Prawns' Heads	All heads reserved

Steps

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1. Cut the tofu into thick slices.

2. Wash all the ingredients. Halve the cherry tomatoes; slice the green onions diagonally; cut the mustard greens into sections; trim the roots off the mushrooms; peel and de-head the prawns (keep the heads for later use); dice the tomatoes; and dice the onion.

3. First, prepare the broth. Heat a pan over medium heat, add a suitable amount of oil, and sauté the onions, half of the green onions, and prawn heads until fragrant. Then add the diced tomatoes and cook until softened.

4. Add water and cook for 20 minutes, occasionally pressing down on the tomatoes with a spatula to break them down.

5. After 20 minutes, add the tomato sauce, salt, and sugar. Mix well and then turn off the heat.

6. Place some wombak at the bottom of the pot, then arrange the tofu and the remaining ingredients on top.

7. Finally, strain the mixture through a sieve to remove any solids, and pour in the tomato broth. Once it reaches a boil, allow it to simmer until the scallops are cooked and the shrimp are fully done. Serve and enjoy.