Ginger Tofu

Name: Ginger Tofu
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 2 silken tofu; 15 g shrimp roe (washed); 20 g rehydrated dried shrimp (finely chopped); 20 g fermented black beans (finely chopped); 25 g canned water chestnuts (smashed and finely chopped); 20 g shredded green garlic; 75 g rendered lard; 15 g sesame oil (heated to 70 percent hot); 15 g soy sauce; 7 g MSG; 15 g cooking wine; 75 g wet cornstarch (thinned with water); 3 g salt; 20 g each minced scallion and ginger, 20 g each; 500 g chicken broth

The tofu is tender and the broth is flavorful, enhanced with savory ingredients such as shrimp roe and dried shrimp.

30 min

Easy

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Ingredients

silken tofu 2

shrimp roe (washed) 15 g

rehydrated dried shrimp (finely chopped) 20 g

fermented black beans (finely chopped) 20 g

canned water chestnuts (smashed and finely chopped) 25 g

shredded green garlic 20 g

rendered lard 75 g

sesame oil (heated to 70 percent hot) 15 g

soy sauce 15 g

MSG 7 g

cooking wine 15 g

wet cornstarch (thinned with water) 75 g

salt 3 g

minced scallion and ginger, 20 g each 20 g each

chicken broth 500 g

Instructions

Step 1

Smash the water chestnuts and chop them, together with the fermented black beans and rehydrated dried shrimp, into a fine mince. Rinse the shrimp roe and set aside.

Step 2

Heat a wok over high heat and bring the lard to 50 percent hot. Add the minced ginger, minced scallion, shrimp roe, dried shrimp mince, and fermented black bean mince, and stir-fry until fragrant. Add the tofu and stir-fry. Once the moisture of the tofu has been driven off, splash in the cooking wine, then add the MSG, salt, soy sauce, chicken broth, and water chestnut mince. Bring to a boil, then thicken with the thinned wet cornstarch to a flowing sauce. Transfer to a serving bowl.