By Abrar Khan

Korean-style shrimp and tofu stew

The combination of shrimp, kimchi, and silky tofu is flavored with soy sauce and chili paste to make it deliciously sour and spicy.

1 garlic clove 1 tablespoon of red chili paste 1 tablespoon of soy sauce 2 tablespoons of Mirin (rice wine) 300 milliliters of water 2 shallots 300 grams of Kimchi.


300 grams of fresh shrimps, medium size 150 grams of tofu 1 portobello mushroom 2 spring onions 100 grams of bean sprouts 2 teaspoons of sesame seeds 0.5 teaspoons of chili flakes.


Peel and mince the garlic clove. In a medium-sized bowl, whisk the minced garlic, chili paste, soy sauce, and mirin. Add the water and stir well.


Peel the shallots and dice them finely. Add the diced shallots, kimchi, and fresh shrimp to the Airfryer baking accesssory. Pour the water mixture over everything.


Image: Unsplash

Cut the tofu into around 1 cm and the portobello mushroom into about 0.5 cm thick slices. Wash and chop the spring onions.


Arrange the tofu, mushroom, spring onions, and bean sprouts on top of the fresh shrimp in the baking accessory.


Put the baking accessory in the Airfryer and fry at the 160°C for the 15 minutes.