Tofu is low in methionine, while fish is rich in this amino acid. Fish is low in phenylalanine, whereas tofu contains a relatively high amount of it. When eaten together, they can complement each other, enhancing their nutritional value.
In addition, tofu is high in calcium, and fish is a source of vitamin D. When consumed together, the vitamin D in fish helps the body absorb calcium more efficiently. Therefore, fish stew with tofu is especially suitable for middle-aged and elderly people, teenagers, and pregnant women.
Besides its nutritional complementarity, fish stew with tofu has a unique flavor. For example, a common dish in the Guangdong region is fish head stew with tofu. This dish starts by pan-frying the fish head, then adding water and tofu to stew together. When cooked, it is fragrant, has a fresh white color, is not greasy, and is suitable for all seasons.