Dual-Flavor Japanese Tofu
Half the Japanese tofu is deep-fried until crispy and coated in tomato sauce; the other half is blanched and stir-fried with shrimp.
Ingredients
Japanese tofu (sliced)
6
Shrimp meat (mixed with egg white, salt, MSG, and cornstarch, then blanched in oil)
50 g
Crispy batter
200 g
Eggs (use the egg whites)
2
Vegetable oil
to taste
Salt
to taste
MSG
to taste
Oyster sauce
to taste
Cornstarch
to taste
Minced garlic
to taste
Sugar
to taste
Minced ginger
to taste
Water
to taste
Stock
to taste
Instructions
1
Step 1
Slice the Japanese tofu. Mix the shrimp with egg white, salt, MSG, and cornstarch until evenly combined, then drop into hot oil to blanch, and drain. Take half of the Japanese tofu, coat it with the crispy batter, and deep-fry until golden to make crispy tofu. Add salt to a pot of boiling water, blanch the other half of the Japanese tofu, then pour it together with the hot water into a bowl and set aside.
2
Step 2
Heat vegetable oil in a pan, add minced ginger, sugar, and water, bring to a boil, then thicken with cornstarch to make a tomato-style sauce. Add the crispy tofu and toss to coat evenly, then remove and set aside. Heat vegetable oil in another pan, add minced ginger and minced garlic and stir-fry until fragrant, then add the shrimp, pour in the stock, add salt, MSG, and oyster sauce, and thicken with cornstarch; once the sauce has thickened, drain the reserved Japanese tofu and add it to the pan, stir-fry a few times, then plate on the other half of the serving plate. Done.
