Shrimp and Tofu
A Cantonese home-style dish featuring cubed tofu stir-fried with shrimp, finished with a seasoned thickened sauce for a tender, silky texture.
Ingredients
Tofu (cut into cubes, blanch in boiling water and drain)
300 g
Shrimp (remove vein from back)
100 g
Salt (part for sauce, part for marinating shrimp)
8.5 g
MSG
2 g
Cooking wine
4 g
Chicken broth or water
20 g
Cornstarch
3 g
Oil
40 g
Sesame oil
1 g
Scallion (sliced)
1 g
Ginger (sliced)
1 g
Egg (use half for marinating shrimp)
1
Instructions
1
Prep and Marinate
Cut the tofu into cubes, blanch in boiling water, and drain. Slice the scallion and ginger. Remove the vein from the back of the shrimp. Combine the scallion, ginger, salt, MSG, cooking wine, chicken broth, cornstarch, and sesame oil in a bowl to make the sauce. Place the shrimp in a separate bowl, add salt, cooking wine, cornstarch, and half an egg, and mix well.
2
Stir-Fry
Heat oil in a wok, add the shrimp and stir-fry until cooked, then add the tofu and stir-fry together. Once heated evenly, pour in the bowl sauce and quickly toss so the sauce coats all ingredients completely.
