There is something undeniably comforting about the combination of tomatoes and fish. Growing up in my family’s kitchen, we often relied on stews that brought together protein and vegetables in one bubbling clay pot. This Tomato Fish and Tofu Stew (Long Li Yu Dou Fu Bao) is a dish I make constantly because it hits every note: it is tangy, savory, incredibly tender, and surprisingly fast.
The “Long Li Yu” (龙利鱼) mentioned in the Chinese name refers to a type of flounder, but in modern markets (both in China and the West), this is almost exclusively sold as Swai, Basa, or Sole fillets. These fish are loved for their lack of bones and incredibly soft texture that practically melts in your mouth alongside the tofu.
By adding King Oyster mushrooms and Enoki mushrooms, we add a lovely textural contrast—chewy and crunchy—against the softness of the fish. Served over a steaming bowl of white rice, the rich, ketchup-boosted tomato broth is pure comfort.
What is Tomato Fish and Tofu Stew?
This dish is a modern Chinese home-cooking staple. Unlike heavy braises such as Braised Pork Belly, this stew relies on the natural acidity of fresh tomatoes and the savory depth of soy sauce to create a broth that is light yet flavorful.
It is technically a “Bao” (煲), or clay pot dish, meant to be stewed gently to let flavors meld. While traditional clay pots retain heat beautifully, you can easily make this in a standard Dutch oven or deep skillet.
Related Recipe: If you enjoy the combination of savory braised tofu and earthy flavors, you should definitely check out our recipe for Braised Tofu and Mushrooms, which uses a similar technique to build deep flavor without meat.
About the Author & Recipe Development
I’m Lin, and I have spent over a decade in professional kitchens, starting from my parents’ restaurant in Sichuan to culinary training in China. Developing this recipe required balancing the delicacy of the fish with the acidity of the tomatoes.
In my testing, I found that many home cooks struggle with fish breaking apart in soups. To solve this, I incorporated a “two-step cooking” method: blanching the fish separately before adding it to the final stew. This ensures the soup remains clear and the fish retains its structural integrity. I also tested various mushroom combinations and found that the pairing of King Oyster (meaty) and Enoki (crunchy) offers the best mouthfeel.
Why This Recipe Works
- Texture Contrast: The soft tofu and tender fish contrast perfectly with the chew of the mushrooms.
- The Ketchup Hack: Adding a tablespoon of ketchup might sound untraditional, but it is a common restaurant secret to deepen the red color and add a concentrated sweet-tangy flavor that fresh winter tomatoes often lack.
- Blanching Technique: Par-boiling the fish removes surface proteins (scum) and prevents the final soup from looking cloudy or tasting “fishy.”
Authoritative References (Food Safety & Nutrition)
For those interested in the nutritional profile of white fish like Swai or Sole, the USDA FoodData Central provides detailed breakdowns of protein and micronutrients. Additionally, when handling raw fish, it is vital to cook it to a safe internal temperature of 145°F (63°C), as outlined by the FDA Safe Minimum Internal Temperature Chart.
Key Ingredients & Substitutions
- Fish Fillet: The original recipe calls for Long Li Yu. In the US/Europe, look for Swai, Basa, Sole, or Flounder. Tilapia or Cod are also acceptable substitutes, though Cod will be flakier.
- Tofu: Use Firm or Medium-Firm Tofu. Do not use Silken tofu, as it will disintegrate during the boiling process.
- Tomatoes: Ripe, red tomatoes are best. We peel them to ensure a smooth broth.
- Mushrooms:
- King Oyster Mushrooms (Xing Bao Gu): Sliced into cubes to match the tofu.
- Enoki Mushrooms (Jin Zhen Gu): Trim the roots.
- Substitutions: Button mushrooms or Shiitake mushrooms also work well.
- Ketchup: Essential for color and balancing the acidity.
- Seasonings: Salt , Sugar , White Pepper , and Light Soy Sauce.
Recipe Notes Before You Start
- Equipment: A medium-sized Dutch oven or a deep wok (12-inch/30cm) works best for this.
- Fish Handling: White fish fillets are delicate. When mixing the marinade, use your hands gently to avoid tearing the flesh.
- Tomato Prep: Don’t skip the peeling step. Tomato skins separate during cooking and create an unpleasant, papery texture in the stew.
Mise en Place
- Prep the Fish: Cut the 250g (approx 0.5 lb) fish fillet into large bite-sized chunks. In a bowl, marinate with a pinch of Salt and White Pepper. Let it sit for 10 minutes.
- Prep the Tomato: Score a “cross” on the bottom of the tomato. Blanch in boiling water for 2 minutes until the skin peels back. Remove, peel, and dice into cubes.
- Prep Veggies: Wash the King Oyster mushroom and tofu; cut both into cubes (about 2cm). Trim the root off the Enoki mushrooms and wash. Chop the garlic and scallions.
How to Make Tomato Fish and Tofu Stew
Step 1: Blanch the Fish Bring a pot of water to a boil. Add the marinated fish pieces. Cook just until they turn opaque and white (about 30-45 seconds). Do not overcook. Immediately remove with a slotted spoon and set aside.
- Why? This removes the raw fish odor and ensures the final stew broth remains clean and vibrant, rather than cloudy.
Step 2: Sauté the Aromatics In a wok or deep pot, heat 1 tablespoon of cooking oil over medium heat. Add the chopped garlic and sauté until fragrant (about 30 seconds).
Step 3: Create the Tomato Base Add the diced tomatoes to the pot. Stir-fry for 2-3 minutes until they break down and release their juices. Add the ketchup (approx. 1-2 tbsp) and stir to combine.
- Chef’s Tip: Frying the tomato paste/ketchup releases oil-soluble flavor compounds, making the soup richer.
Step 4: Build the Broth Pour in water (about 2-3 cups, enough to create a soup but not dilute the flavor). Season with Salt , Sugar , and Light Soy Sauce. Bring to a boil.
Step 5: Cook Vegetables Add the cubed tofu, King Oyster mushrooms, and Enoki mushrooms. Simmer for 3-4 minutes until the mushrooms are tender.
- Note: If you love mushroom dishes, check out our Braised Fish with Mushrooms for a different take on these ingredients.
Step 6: Final Stewing Gently slide the blanched fish into the pot. Turn the heat down to low. Simmer for another 1-2 minutes to let the flavors meld. Be gentle when stirring to avoid breaking the tofu or fish.
Step 7: Serve Sprinkle with chopped scallions. Serve hot over steamed rice.
Common Mistakes When Making Tomato Fish Stew
- Skipping the fish blanching: If you add raw fish directly to the tomato broth, the soup can become cloudy with albumin (white protein foam) and may taste slightly fishy.
- Using Silken Tofu: While delicious, silken tofu is too fragile for a bubbling stew. It will turn into a mushy paste. Stick to standard or firm tofu.
- Overcooking the fish: Fish fillets cook incredibly fast. Once they are added in step 6, they only need to warm through and absorb the sauce.
Tips for Success
- Adjusting Consistency: If you prefer a thicker, more gravy-like consistency (popular in restaurants), you can stir in a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) at the very end.
- Make it Spicy: If you like heat, sauté a teaspoon of chili paste or add fresh Thai chilies with the garlic.
Serving Suggestions
This dish is saucy and flavorful, making it the perfect “rice killer” (a Chinese term for dishes that make you eat more rice). Pair it with a crunchy green vegetable for balance, such as Stir-fried Lettuce with Garlic or a refreshing Smashed Cucumber Salad.
How to Store & Reheat
- Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Seafood degrades quickly, so sooner is better.
- Reheating: Reheat gently on the stove over medium-low heat. Do not boil vigorously, or the fish will break apart and become rubbery. We do not recommend freezing this dish, as the texture of the tofu will change and become sponge-like.
Nutrition Information (Estimate)
- Calories: ~250 kcal per serving
- Protein: High (Fish + Tofu)
- Fat: Low to Medium
- Disclaimer: Nutrition information is calculated using an ingredient database and should be considered an estimate. Garnishes and optional ingredients are not included.
Tomato Fish and Tofu Stew (Long Li Yu Dou Fu Bao)
Equipment
- Dutch Oven or Wok
- Pot (for blanching)
Ingredients
Main Ingredients
- 0.5 lb Swai, Basa, or Sole fillet cut into chunks (approx 250g)
- 1 tomato ripe, large
- 1 block firm or medium tofu cubed
- 1 king oyster mushroom cubed
- 3 oz enoki mushrooms root trimmed
- 2 tbsp ketchup
Aromatics & Seasoning
- 2 cloves garlic minced
- 1 scallion chopped
- 1 tbsp cooking oil
- 2 cups water approximate
- 1 tbsp light soy sauce
- salt to taste (for marinade and soup)
- 1 tsp sugar
- 0.125 tsp white pepper
Instructions
- Cut the fish fillet into chunks. In a bowl, marinate with a pinch of salt and white pepper. Let sit for 10 minutes.
- Score the tomato with a cross. Boil in water for 2 minutes until skin peels. Remove, peel, and dice. Cube the tofu and King Oyster mushroom; trim Enoki mushrooms.
- Bring a pot of water to a boil. Blanch the marinated fish for 30-45 seconds until opaque. Remove and set aside.
- In a wok or pot, heat oil over medium heat. Sauté garlic until fragrant. Add tomato and stir-fry until mushy. Stir in ketchup.
- Add water, salt, sugar, and light soy sauce. Bring to a boil. Add tofu and mushrooms. Simmer for 3-4 minutes.
- Gently add the blanched fish. Simmer on low for 1-2 minutes.
- Garnish with chopped scallions and serve hot.
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