Black Soybean Tofu Fish Stew with Yam & Fish Sauce
Another alternative to a steamboat soup base, this version is less creamy, but it still tastes deliciously robust and it’ll get even better as steamboat night goes on. The fish stew uses both Unicurd’s Black Soybean Tofu and Black Soybean Tau Kwa. This recipe was created by Chef John See of The Food Dot. Serves: […]
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