Shrimp Stuffed Tofu
Hollow out tofu and fill the cavities with minced shrimp beaten until sticky. Steam until cooked, then drizzle with hot oil and chopped scallions.
Ingredients
medium shrimp (peeled, deveined)
340 g (12 oz)
cooked fatty pork cubes (optional)
1 tbsp
firm tofu (in brine)
5 pieces approx 400 g (14 oz)
salt (for seasoning)
1/3 tsp
egg white
1 tbsp
cornstarch (for seasoning)
1 tsp
sesame oil
1/2 tsp
white pepper
a pinch
sugar
a pinch
salt (for washing shrimp and removing excess moisture)
to taste
cornstarch (for dusting the bottom of the shrimp paste)
a pinch
oil (for drizzling with hot oil)
to taste
scallions, chopped
1
Instructions
1
Prep
Peel and devein shrimp, wash with salt, rinse under cold water and drain. Arrange on double layers of kitchen paper, roll up, wrap tightly and refrigerate for at least 2 hours.
2
Prep
Coarsely chop shrimp meat, pound with the back of a knife into a paste, add salt and chop a few times. Transfer to a large bowl, add remaining seasoning ingredients and stir in one direction until the paste is firm, then beat vigorously back into the bowl until elastic. Refrigerate for 1 hour before use.
3
Prep
Cut each piece of tofu into two halves, scoop out about 1 tbsp of the center from the cut side to create a hollow, making 10 pieces in total. Sprinkle with some salt and set aside to drain excess moisture.
4
Prep
Divide shrimp paste into 10 portions, flatten each portion, dust the bottom lightly with cornstarch, stuff into the hollow of the tofu, and arrange on a long serving plate.
5
Method
Insert a toothpick in each corner of the plate to lift the plastic wrap, wrap tightly. Heat the tofu on high heat for 4 minutes. Let rest for 3 minutes, carefully pour off any excess liquid from the plate.
6
Method
Heat oil in a wok until smoking, sprinkle chopped scallions over the tofu surface, drizzle with the hot oil and light soy sauce, and serve immediately while hot.
