Tofu with Shrimp 蝦仁豆腐
Tofu with Shrimp 蝦仁豆腐 is a braised Chinese dish that looks deceptively simple but is gorgeous when you eat it. A soothingly mix of textures: the crunch of the sweet shrimp, the silkiness of the tofu flavored with the sea tastes of the fresh shrimp, the succulently tasty creamy sauce that clings gently to all.
- Prep time
- 5 min
- Cook time
- 6 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 package silken tofu
- 25 shrimps, medium
- 2 tbsp peanut oil
- 2 slices ginger
- 2 tbsp Shao Hsing Rice Wine
- 2 tbsp light soy sauce
- 1/4 tsp salt
- 1/4 tsp sugar
- 1/2 cup chicken stock
- 2 tsp cornstarch
Instructions
- 1
Slice the tofu into 1/2 inch squares. Put into a dish and cover with boiling water for 20 minutes at least.
- 2
Defrost shrimp. Dry the shrimp as much as you can.
- 3
Heat your wok to high, add oil. Slip in the slices of ginger and stir a few times to release aromatics.
- 4
Add the shrimp and stir fry until shrimp start turning pink and opaque.
- 5
Add the rice wine, soy sauce, salt and sugar. Stir.
- 6
Add the chicken stock and turn heat to medium low. Drain your tofu in colander and pour into the wok, making sure tofu and shrimp submerged in the stock.
- 7
Let shimmer for 3-4 minutes.
- 8
Add enough water to cornstarch to make mixture liquid when stirred and add to the wok, stirring gently until the sauce thickens.