Chinese Tofu and Shrimp Stir-Fry

READY IN: 2hrs
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 1
    lb shrimp, small size (fresh)
  • 5
    teaspoons coarse salt
  • 1
    egg white
  • 2
    tablespoons tapioca starch (substitute cornstarch)
  • 4
    teaspoons sesame oil
  • 1
  • 16
    ounces firm tofu (firm recommended for frying)
  • 13
    cup chicken stock (Option, Won Ton or chicken powder)
  • 1
    tablespoon light soy sauce
  • 1
    tablespoon rice wine
  • 1
    tablespoon bean sauce (Amoy Sichuan Spicy Noodle Sauce or other similar types)
  • 12
    tablespoon garlic, chopped
  • 12
    tablespoon chili paste with garlic
  • 18
    teaspoon chili pepper flakes (optional)
  • 2
    tablespoons tapioca starch (substitute cornstarch)
  • 2
    scallions (spring onion, green onion)
  • 4
    tablespoons peanut oil
  • 1
    tablespoon grated ginger
  • 2
    cups plus cooked rice (Optional Yellow or white rice)
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DIRECTIONS

  • PREPARATION.
  • Remove the shells from the shrimp and devein by cutting a slit along the back of the shrimp (removing the vein), place the shrimp in a bowl, add 2 teaspoons of salt, mix and then rinse under cold water, add another 2 teaspoons of salt, mix and rinse under cold water, pat dry with paper towels and set aside.
  • Add to shrimp bowl the following seasonings-1 teaspoon salt, 1 egg white, 1 tablespoon tapioca starch, 1/2 teaspoon sugar, 2 teaspoons sesame oil and a dash of white pepper, cover and refrigerate for 1 hour (or longer, when you are ready to cook).
  • Cut up the tofu into small pieces about 1 to 1 ½ inch by ½ to 1 inch size (approximately) set aside.
  • Wash and clean the scallions and cut at an angle into 1/2 inch pieces, set aside.
  • In a cup with the stock, add the following seasonings: soy sauce, rice wine, bean sauce, garlic, chili paste, pepper flakes, ½ teaspoon sugar, 1 tablespoon tapioca starch, mix and set aside.
  • .
  • COOKING DIRECTIONS.
  • In a Teflon pan (or wok) add 2 tablespoons peanut oil and bring to medium heat and then add the cut up tofu, shake pan a little and with a spatula separate the pieces. Cook for 5 minutes and then turn the pieces, cook another 5 minutes, toss as needed and cook until the pieces are a golden brown in color, drain and set aside.
  • Next add 2 tablespoons of oil to a clean Teflon pan (or wok) and when medium hot add the ginger, cook for 30 seconds and then add the seasoned shrimp, stir-fry until the shrimps start to turn pink (important to made sure that you do not overcook the shrimp).
  • Add back the tofu and gently toss (try not to break up the tofu) and cook for another minute or two.
  • Next re-stir the stock mixture and pour into the pan, stir-fry for another minute and again try not to break up the tofu, add 2 teaspoons sesame oil, add the cut up spring scallions, toss to coat all.
  • In a big plate add the yellow or white rice around the side (to form well) and in the center add the shrimp and tofu combination.
  • Enjoy this Asian dish.
  • .
  • NOTE:.
  • The Amoy Sichuan Spicy Noodle Sauce (fermented salted soybean, chili, garlic) is a great ingredient for this somewhat spicy dish or use other types of sauce found on Asian food store shelves.
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